Sweetpotato Gnocchi With Mascarpone Cheese
Recipe courtesy of Chef Brian Stapleton of Carolina Crossroads, Chapel Hill, NC
Course: dinner
Cuisine: Italian
Keyword: breakfasts for dinner, gnocchi, sweet potato
Servings: 10
Calories: 338kcal
- 4 medium sweetpotatoes
- 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
- ½ cup herb vegetable or chicken stock
- 4 ounces mascarpone cheese
- 1 bunch sage finely chopped
Roast sweetpotatoes in center of oven at 300º F, about 1 hour or until tender; peel and keep warm.
Place russet potato in boiling water and cook until tender; drain. Peel and coarsely chop.
In a rice mill*, rice warm sweetpotatoes and russet potato. Stir in flour, egg, cinnamon, nutmeg, salt and pepper; mix well. Place sweetpotato mixture into pastry bag fitted with ½-inch diameter tip.
Bring water to boil in large, open pot.
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.
To make sauce: In a saucepan, heat shallots, garlic, sugar, cream and stock; add mascarpone and sage. Season with salt and pepper to taste.
Combine gnocchi with sauce and serve.
*If ricer is not available, press potatoes through a coarse sieve.
Nutrition Facts
Sweetpotato Gnocchi With Mascarpone Cheese
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Serving: 1 | Calories: 338kcal | Carbohydrates: 45g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 74mg | Potassium: 482mg | Fiber: 4g | Sugar: 6g | Vitamin A: 13421IU | Vitamin C: 5mg | Calcium: 74mg | Iron: 2mg | Net Carbohydrates: 41g