Recipes

Sweet Rewards Recipe Contest

Sweet Potato Gnocchi with Asparagus, Tomato and Feta Cheese

2008 Second Place Professional

Ingredients:

6 ozs. princella cut sweet potatoes
2 tablespoons ricotta cheese
1 teaspoon brown sugar
1 teaspoon kosher salt
¼ teaspoon nutmeg
2 cups all purpose four
1 roma tomato, seeded and sliced
4 cremini mushrooms sliced into ¼‘s
8 asparagus spears, tips only
1 tablespoon minced shallot
1 teaspoon garlic, minced
1 tablespoon parsley roughly chopped
1 cup white wine
1 tablespoon butter, softened
1 tablespoon olive oil
Salt and pepper as needed

Instructions:

In a stainless steel bowl, fork mash the sweet potatoes and smooth consistency
Fold in the ricotta cheese until fully incorporated
Fold in the brown sugar, salt and nutmeg
Incorporate the flour, ½ cup at a time until the dough is soft but not wet, let dough rest ½ hour.
Turn the rested dough on a floured surface. Divide into 4 equal portions. Form pieces into about 10 inch long rope approximately ¾ inch thick in diameter. Cut the rope into inch pieces. If desired roll over the end of a fork to form ribs over the pasta. Freeze the gnocchi and reserve.
Bring a large stockpot to a boil, add the remaining salt, boil gnocchi and cook until tender, but not falling apart. Approximately 5 minutes.
Ad the white wine, reduce by half and add the butter and parsley. Adjust with salt and pepper.
Add the gnocchi to the pan and continue to cook for 1-2 minutes more
Garnish the gnocchi and sauce wit the feta cheese.

Makes 4 Servings

Credits:

Gregory J. Weiner
Scottsdale, AZ