Sweet Potato Gnocchi with Stinging Nettles and Parmesan Cream
Sweet and russet potatoes are boiled and mashed with sprouted wheat flour, pastured egg, sea salt and freshly-ground black pepper and served in a sauce of fried sage, shallots and garlic with fresh cream, steamed nettles and grated Parmesan. Topped with toasted pine nuts and shaved Asiago..
Sweet Potato Gnocchi with Stinging Nettles and Parmesan Cream
For the Gnocchi
3/4 pound sweet potatoes, peeled and diced
1/4 pound russet potatoes, peeled and diced
1/2 cup sprouted wheat flour
1 large, pastured egg
sea salt and freshly-ground black pepper
bowl of ice water
olive oil
Boil potatoes until soft then use a slotted spoon to transfer them to a cutting board (reserve cooking water). Mash the still-hot potatoes with ricer or a large fork until mostly smooth, then allow to cool 5-10 minutes.
Gather the potatoes into a mound and create a well in the center. Sprinkle the flour over the top, then crack an egg into the center. Add salt and pepper and stir into the flour and potatoes as you would regular pasta. Knead gently until nearly dry, about 4 minutes.
Roll dough into 3/4″ diameter cylinders, then cut into 1″ lengths. Squish each gnocchi against the back of a fork then drop into boiling water and cook until they float, about 1 minute. Transfer to ice bath and allow to cool. Drain, lightly coat with olive oil and hold until ready to use.
For the Cream Sauce
1 tablespoon minced shallot
1 clove garlic, slivered
8 fresh sage leaves, torn
1 tablespoon butter
1 oz white wine
1 cup fresh cream
1/4 cup grated Parmesan
1 1/2 cups fresh nettles, steamed, drained and chopped as you would for fresh spinach
sea salt and freshly-ground black pepper
Melt the butter in a heavy skillet over medium heat until shimmering. Add shallot, garlic and sage and fry until slightly crisp. Add wine and reduce until nearly dry. Reduce heat to medium low and slowly whisk in cream. Cook until reduced in volume by about 1/3, then stir in Parmesan and nettles. Season to taste with salt and pepper, then add the gnocchi to the pan and heat through.
To serve, spoon gnocchi and cream sauce onto a plate or shallow bowl and garnish with toasted pine nuts and shaved asiago.
This post is part of Meatless Monday!
Leesie said,
March 21, 2010 at 10:07 pm
The cream alone sounds heavenly delicious – I will definitely be giving this recipe a try!
Thanks, Ren!
Jenn AKA The Leftover Queen said,
March 22, 2010 at 2:20 pm
This sounds absolutely delicious. I have been wanted to make gnocchi for a while! This is a great recipe to work from, simple and easy but oh so good.
Ren said,
March 22, 2010 at 2:44 pm
The basic dough is dead simple to make, though it takes a little practice to get the shape just right. You can buy a gnocchi board for that purpose, but I don’t think its that important.
Ed Schenk said,
March 23, 2010 at 12:45 pm
Just a quick note to let you know I am passing on the Sunshine Blog award to you. For more information please visit Detroit Eats.
Congrats!
Ren said,
March 23, 2010 at 7:11 pm
I’m honored, sir! Thank you very much!
Valen said,
March 25, 2010 at 12:21 pm
I bet this is really good. I don’t see nettles around very often.
Ren said,
March 25, 2010 at 12:39 pm
Thanks, Valen!
I’ve added nettles to my recipe because I had some on hand (and also because they’re high in protein and Vitamin K), but spinach or kale would make a fine substitute.
Stinging nettles can be found growing wild in every Canadian province and American state except Hawaii (most commonly in the Pacific northwest and other areas with high annual rainfall). Because of the pain and inflammation that they can inflict when handled, stinging nettles are not generally found in stores or even most farmers’ markets.
Lisa Zahn said,
April 1, 2010 at 9:17 am
Wonderful, a recipe with nettles! I adore them, and can’t wait until they’re ready here in Minnesota. Your recipes are amazing.
Ren said,
April 1, 2010 at 12:27 pm
Thank you very much, Lisa!
You should be able to find wild leeks (ramps) soon, too. Those don’t grow here, unfortunately