Sweet Potato Gnocchi with Salsify, Chestnuts and Ham

Saturday , 23, November 2013 Leave a comment

Sweet Potato Gnocchi with Salsify, Chestnuts and Ham
Ingredients :

  1. 2 lbs. Sweet Potatoes
  2. 1 Lemon.. halved
  3. 1 lb. Salsify or Parsnips
  4. 2 large Eggs, beaten
  5. Kosher Salt
  6. 2 cups Flour…plus more for rolling
  7. Freshly ground Pepper
  8. Pinch of freshly grated Nutmeg
  9. 5 tbsp. Unsalted Butter
  10. 1 tbsp. Vegetable Oil
  11. 2 large Shallots.. minced
  12. One 14 oz. jar vacuum-packed roasted Chestnuts, halved
  13. 1 1/4 cups Ham Hock Stock or Water
  14. 4 oz. thinly sliced Country Ham, cut into thin strips
  15. 1/4 cup  Chives

Make Them :

  1. Preheat the oven to 375°.
  2. Pierce Sweet Potatoes all over with a fork. Place on a baking sheet…bake for about 1 hour, until tender. Let cool slightly.
  3. Fill a medium bowl with water and squeeze 1/2 of the lemon into it. Peel the Salsify, adding them to the bowl as you go.
  4. Cut the Salsify into 1 1/2-by-1/4-inch sticks and return to the water.
  5. Peel Sweet Potatoes add them to a food processor. Puree until smooth.
  6. Transfer the puree to a large bowl and stir in the eggs and 1 1/2 teaspoons of kosher salt.
  7. Add 2 cups Flour, a generous pinch of pepper, nutmeg and stir until a soft dough forms.
  8. Transfer the dough to a heavily floured work surface.. gently knead in more flour—as much as 1/2 cup—until the dough comes together but is still very soft.
  9. Divide the dough into 4 pieces and roll each piece into a 1-inch-thick rope. Cut the ropes into 1-inch lengths and dust each piece with flour. Roll each gnocchi against the tines of a floured fork to make small indentations. Transfer the gnocchi to a lightly floured baking sheet.
  10. Bring a large pot of salted water to a boil.
  11. Add half of the Sweet Potato Gnocchi and cook until they float to the surface, about 1 minute, then cook for 2 minutes longer.
  12. Using a slotted spoon, transfer the gnocchi to a large plate. Repeat with the remaining gnocchi.
  13. Bring a medium saucepan of salted water to a boil. Drain the salsify sticks. 
  14. Add the remaining lemon half and the drained salsify to the saucepan and cook over moderate heat until tender, about 15 minutes. Drain the Salsify.
  15. In a very large, deep skillet, melt 1 tbsp. butter in Oil. Add Shallots.. cook over moderate heat until softened, about 2 minutes.
  16. Add Salsify, Chestnuts, 1 cup of Stock or Water.. simmer until slightly reduced, about 5 minutes.
  17. Add Gnocchi and the remaining ham stock and 4 tablespoons of butter and cook, stirring gently, until the gnocchi are hot and the sauce is thickened, about 3 minutes.
  18. Season with salt and pepper and transfer to a large platter. Sprinkle with the ham and chives and serve.

Recipe courtesy of Food and Wine

Sweet Potato Gnocchi with Salsify, Chestnuts and Ham

 

 

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