The sweetness of potato paired with the richness of the cream sauce is both beautiful and earthy, elegant enough to serve at a party and easy enough to make for an everyday meal.
SHOPPING LIST:
1 pound purple sweet potatoes
1 Tablespoon Bella Cucina Organic Extra Virgin Olive Oil
1 egg yolk
1 cup “00” flour or unbleached all-purpose flour (start with 3/4 cup)
¼ cup freshly grated Parmigiano-Reggiano
1/2 teaspoon Bella Cucina Wild Oregano & Sage Salt
2 Tablespoons unsalted butter
1/2 cup heavy whipping cream
2 Tablespoons Bella Cucina Walnut Sage Pesto
PREPARATION: Pre-heat Oven to 375°F
Place the potatoes on a foil-lined sheet pan. Drizzle with the olive oil and a pinch of salt.
Depending on size, roast for 45-60 minutes, until potatoes are tender to the touch. Remove from the oven, carefully open foil, and cool.
When potatoes are cool enough to handle, peel the skin off the potatoes. Pass through a ricer or mash until completely smooth.
On a marble or wood board, sift 1/2 cup of flour. Place the riced potatoes in a mound and make a well. Add the egg yolk, cheese and salt. Sift an additional 1/4 cup flour over the potato mixture. Using clean hands, or a dough scraper, fold the mixture of ingredients together gently, adding more flour if needed, until it forms a ball. The dough should feel soft, but not sticky.
Divide the ball into four pieces and roll into a 3/4 inch rope length. With a clean knife, cut the dough into 1 inch pieces. You can leave as is, or make a mark with the back of a fork. (see photo) Place on a floured parchment- lined sheet pan.
Bring a pot of salted water to a gentle boil.
Add the gnocchi and cook just until they float to the surface, then remove with a slotted spoon.
In a large saute pan, melt the butter over medium heat, add the cream and, when reduced by half, add the pesto.
Place the gnocchi on plates or a platter and drape with a spoonful of sauce. Top with more grated cheese and a drizzle of olive oil.
Garnish with fried sage leaves