Sweet Potato Gnocchi With Mascarpone Cheese

Sweet Potato Gnocchi

Recipe: North Carolina Sweet Potato Gnocchi With Mascarpone Cheese

Summary: Recipe courtesty of Chef Brian Stapleton of Carolina Crossroads,Chapel Hill, NC

  • 4 medium sweet potatoes
  • 1 medium russet potato
  • 2 cups all-purpose flour
  • 1 egg, beaten
  • Pinch of cinnamon and nutmeg
  • Salt and pepper to taste
  • 4 shallots, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tablespoon sugar
  • 1 cup heavy whipping cream
  • 1/2 cup herb, vegetable or chicken stock
  • 4 ounces mascarpone cheese
  • 1 bunch sage, finely chopped
  1. Roast sweet potatoes in center of oven at 300º F, about 1 hour or until tender; peel and keep warm.
  2. Place russet potato in boiling water and cook until tender; drain. Peel and coarsely chop.
  3. In a rice mill*, rice warm sweet potatoes and russet potato. Stir in flour, egg, cinnamon, nutmeg, salt and pepper; mix well. Place sweet potato mixture into pastry bag fitted with ½-inch diameter tip.
  4. Bring water to boil in large, open pot.
  5. Squeeze pastry tube over boiling water, cutting mixture with kitchen shears at ½-inch intervals. Cook in boiling water until dough floats to the surface. Drain and keep warm. Repeat with remaining dough.
  6. To make sauce: In a saucepan, heat shallots, garlic, sugar, cream and stock; add mascarpone and sage. Season with salt and pepper to taste.
  7. Combine gnocchi with sauce and serve.

*If ricer is not available, press potatoes through a coarse sieve.


Number of servings (yield): 10