Kat’s Sweet Potato Gnocchi with Maple Butter and Fried Shallots

This recipe from Kat Randazzo’s Fall Dinner class was such a big hit, we wanted to share it with everyone!

Sweet Potato Gnocchi with Maple Butter & Fried Shallots
serves 8

-1 1/4 lbs russet potatoes
-3/4 lb sweet potato
-1 lg egg
-1/2 tsp grated nutmeg
-1/3 cup grated parmesan reggiano
-1 1/2 to 2 cups all purpose flour
-salt and pepper

-8 oz butter, softened
-3 oz maple syrup
-salt and pepper

-3 shallots, peeled, sliced thin
-2 oz all purpose flour
-2 cup vegetable oil

  • Preheat oven to 450F with rack in middle.
  • Pierce russet and sweet potatoes in several places with a fork, then bake in a 4-sided sheet pan until just tender, 45 minutes to 1 hour.
  • In a stand mixer with the paddle mix to combine the softened butter and maple syrup. Add a pinch of salt.
    When the butter is smooth, scoop from the bowl and place on plastic wrap. Form a log and refrigerate.

  • Cool potatoes slightly, then peel and force through ricer into sheet pan, spreading in an even layer. Cool potatoes completely.
  • Lightly flour 2 or 3 large baking sheets or line with parchment paper.
  • Beat together egg, nutmeg, 1 tsp salt, and ½ tsp pepper in a small bowl.
  • Gather potatoes into a mound in sheet pan, using a pastry scraper if you have one, and form a well in center.
  • Pour egg mixture into well, then knead into potatoes. Knead in cheese and 1 ½ cups flour, then knead, adding more flour as necessary, until mixture forms a smooth but slightly sticky dough. Dust top lightly with some of flour.
  • Before forming the gnocchi put a large pot of salted water on to boil.
  • Cut dough into 6 pieces. Form 1 piece of dough into a ½ in. thick rope on a lightly floured surface. Cut rope into ½ in. pieces. Gently roll each piece into a ball and lightly dust with flour.
  • Repeat with remaining 5 pieces of dough.
  • Turn a fork over and hold at a 45-degree angle, with tips of tines touching work surface. Working with 1 at a time, roll gnocchi down fork tines, pressing with your thumb, to make ridges on 1 side. Transfer gnocchi as formed to baking sheets.
  • Pour the oil into a small sauce pot and put on medium high heat.
  • Slice the shallots and toss in salted flour. Shake off any excess flour.
  • Drop one shallot in the pot to test oil. If it sizzles immediately add a small handful more. Fry until golden and crispy. Transfer to a paper towel and sprinkle with salt. Repeat until all are fried. Set aside.
  • Add half of gnocchi to the pot and stir. Cook until they float to surface, about 3 minutes.
  • Transfer with a slotted spoon to skillet with melted maple butter. Cook remaining gnocchi in same manner, transferring to skillet as cooked.
  • Heat gnocchi in skillet over medium heat, stirring to coat.
  • Transfer gnocchi to a bowl and sprinkle well with the fried shallots

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