How to Make The Fed’s Sweet Potato Gnocchi

Pillowy pasta dumplings are spruced up with colorful cool-weather ingredients for an artful flair

If you’re running low on recipes to try as you perfect your home cooking skills, look to Detroit-area restaurants for assistance. Take this one straight off of the winter menu at The Fed in Clarkston. Sweet potato gnocchi, coupled with creamy truffled ricotta, white wine mushrooms, crisp fried sage, and bright pomegranate seeds, makes for a sweet-savory surprise.  

How to Make The Fed’s Sweet Potato Gnocchi 

Ingredients:

For Gnocchi

2 lbs. sweet potato

½ cup egg yolks

2 cups all-purpose flour

2 tsp. salt

¼ tsp. nutmeg

For Mushrooms

1 Tbsp. chopped garlic

2 oz. wild mushrooms, sliced

1 oz. white truffle oil

4 oz. white wine

2 oz. unsalted butter

Salt and pepper to taste

For Ricotta

½ cup whole milk ricotta cheese

1 Tbsp. honey

1 Tbsp. truffle oil

1 oz. lemon juice

Pinch nutmeg

Optional Garnishes 

Pomegranate 

Sage 

Toasted walnut 

Parmesan 

Directions: 

Peel sweet potatoes and cut into large dice-size pieces. Using a 4- to 6-qt. pot, boil sweet potatoes until tender. Strain and let cool to room temp. Finely mash sweet potatoes until consistency is smooth. Using a large mixing bowl, transfer sweet potatoes and slowly add half of flour while kneading dough. Add egg yolks and rest of flour — be mindful to not overwork the dough. Cover dough and store in refrigerator for 30-45 minutes. 

Dust a hard surface with flour. Cut dough into large pieces and roll into long cylinders. Cut into 1-in. squares and set aside. In a large pot, simmer water and slowly drop dough pieces into simmering water. Cook for 4-5 minutes. Lightly toss gnocchi in oil. Set aside and cool. 

In a sauté pan, start with 2 oz. of oil on low to medium heat and sear gnocchi until golden brown on both sides. Add mushrooms and cook until golden brown. Add garlic and cook 1-2 minutes. Deglaze with wine and simmer for 2-3 minutes. Lower heat, add butter, and stir until well incorporated. 

In a small bowl, add ricotta, nutmeg, lemon juice, and truffle oil and mix together. 

Spread ricotta onto plate and top with gnocchi and mushrooms. Garnish with toasted walnuts, pomegranate seeds, Parmesan, and fried sage leaves (optional). Add salt and pepper to taste.


The Fed, 15 S. Main St., Village of Clarkston; 248-297-5833; thefedcommunity.com 

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