Sweet Potato Gnocchi with Crispy Garlic Oil
*Your Chef will lead you through all the techniques, so prepping ahead of class is optional
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients for the Gnocchi:
- 1 pound sweet potatoes, washed
- 1/2 cup whole wheat flour, plus more as needed
- 1 large egg, beaten well
- 1 1/2 ounces Parmesan cheese, freshly grated (about 1/3 cup)
- 8 ounces mixed mushrooms, cut or torn in ¼ inch pieces
- 5 ounces mustard greens, rainbow chard or kale, roughly chopped
- kosher salt, to taste
Ingredients for the Crispy Garlic Oil:
- 6 garlic cloves, thinly sliced
- 1/4 cup olive or avocado oil
- 2 teaspoons crushed red pepper flakes
- To make the gnocchi: Use a sharp paring knife to cut three ½ inch deep slits in the potato(es). Microwave on high for 6 to 8 minutes, until soft to the touch (microwaving ensures that a lot of the moisture evaporates out, making for lighter gnocchi). Alternatively, roast the potato(es) at 350°F for 50 to 75 minutes until soft to the touch.
- Carefully cut the potato(es) in half and allow it to cool to a manageable temperature. Meanwhile, bring a large stock pot of water to a boil.
- Once the potato(es) have cooled enough to handle, scoop the flesh out (you can save the skins to crispy up, stuff or compost). Put the potatoes through a ricer, food mill or in a bowl and mash until as smooth as possible. Spread them out a bit on the counter top and sprinkle the flour, half of the parmesan cheese and salt over the top. Place the egg in the middle and, using a bench scraper or your hands, begin to fold everything together, adding more flour if the dough is too sticky-it should be just slightly tacky. (The amount of flour needed will depend on the cooking method you used for the potatoes, as well as the humidity in your kitchen.)
- Cut a piece of parchment into sections and line a sheet tray with them.
- Divide the dough into 4 pieces and, working with one piece at a time, roll it out into a log that is about ½ inch in diameter. Sprinkle a little flour down if needed, but not too much otherwise you won’t get a round shape. Cut into 1 inch long pieces and transfer to the sheet tray. Repeat until all of the gnocchi are shaped.
- Set up an ice bath next to your cooking station.
- Generously salt the boiling water; pick up one section of parchment paper and dip into the water, shaking the gnocchi off gently before removing the paper. Give the top of the water a stir with a spider or slotted spoon to prevent the gnocchi from sticking to the bottom of the pot. Once the gnocchi float to the top, cook for 3 to 4 minutes before removing to the ice bath. Repeat until all of the gnocchi are cooked.
- To make the crispy garlic oil: Heat the garlic and oil in a large sauté pan on medium heat. Cook until the garlic turns a light golden brown, stirring occasionally. Remove the garlic from the pan to a small bowl (carry over cooking will keep it browning, so remove it a little earlier than you think you need to). Sprinkle the red pepper flakes and turn the heat off. Allow it to sit for 3 minutes before pouring over the garlic, leaving about 2 tablespoons in the pan.
- Return the pan to high heat and sauté the mushrooms until golden brown. Lower the heat to medium high and add the gnocchi, cooking just until they begin to sear. Stir in the chopped greens and cook until they’re wilted down, about 2 minutes.
- Divide evenly between 4 plates. Spoon the crispy garlic oil over the top and garnish with the remaining parmesan.