Sweet Potato Gnocchi

December 1, 2017

jubliee potatoes20171127 sweetpotatoegnocchi20171130richSweet Potatoes Gnocchi from Sandbar Executive Chef Rich Demarse

Jubilee Organics Potato Gnocchi and Sautéed Gamble Creek Farm Kale

The Sandbar and Jubilee Organics collaborate to bring delicious, healthy and fresh food to you.
From Jubilee Organics: “We believe that in the last 100 years too much has changed! It wasn’t too many moons ago, almost everyone knew how to grow something, and nowadays very few people know how to grow anything. Here at Jubilee, we grow fruits, vegetables, herbs, medicinal plants, support plants and many other beneficials, but most importantly we grow SOIL! Our mission is to continue to nurture a movement to Take Back Our Birthright of growing local, healthy, fresh, seed from seed food. We refuse to allow, Big Business to control our food supply and subsequently our health. We have decided to put our money where our mouths are and invest in the development of a regenerative food forest that will nurture our family, but just as importantly teach others how to grow their food.”

2 pounds Sweet Potatoes
1/2 cup grated Parmesan
4 eggs (beaten)
Salt and pepper to taste.
2 cups All-Purpose Flour (plus more for bench flour)

1 lemon
1 Tablespoon garlic
1 teaspoon olive oil
pinch salt
8 cups chopped kale
½ cup white wine


Preheat oven to 400 degrees. On a foil lined baking sheet, bake sweet potatoes until fork tender, about 40-50 minutes. Remove and allow to rest until cool enough to handle. Cut sweet potatoes in half and scoop out the flesh into a large bowl. Mash until smooth. Add cheese, eggs, salt and about 2 cups of flour. Using a wooden spoon or hands, mix until combined making sure not to over mix to avoid tough dumplings. Add more flour until dough is only slightly sticky to the touch. Divide the dough into four pieces. Roll the dough out into coil shape “ropes” and then cut into 1 inch pieces and set aside. Bring a large pot of water to a boil and season with salt. Add the gnocchi and cook until all of the dumplings float to the top. Heat a pan over medium heat and add the butter. Cook until it begins to brown and add the gnocchi. Finish the gnocchi with zest from 1 lemon and 1 tablespoon of fresh thyme.
Heat a separate pan and add 1 tablespoon garlic and 1 teaspoon of olive oil. Sauté until golden brown. Add the white wine, vegetable stock, juice from 1 lemon and kale. Reduce the heat to low and cook covered for 5 minutes. Add a pinch of salt and place in a serving dish.
Top with the gnocchi.


{ 0 comments… add one now }

Previous post:

Next post: