November 26, 2008

Thanksgiving gnocchi à la cassonade

Well, I have to tell you I’m not the first to think of sweet potato gnocchi as the perfect starter for Thanksgiving. In fact, I got inspired by my fav star chef: Giada De Laurentiis. I totally love Giada! We have the same style of Italian cooking! I mean it’s really impressive. Sometimes I’m watching her show on the Food Network and I’m like: Gosh, that’s exactly how I cook! Giada has an (almost ;) ) unique style which blends authentic Italian cuisine and the American convenience concept, together with a nice Californian touch and a French approach in her techniques. And I cook Italian, with recipes I learned from my Italian family, I lived in Chile (and Santiago looks exactly like a Californian city… with a nice French appeal!) and now I live in North America so I got the French connection à la québécoise!

That being said, and despite my unconditional love for Giada, I must say her gnocchi recipe got some mixed reviews (apparently the gnocchi turn a bit soggy)… so why not give my Thanksgiving gnocchi recipe a try? ;)

2 lbs sweet potatoes
1 Tbsp salt
2 tsp cinnamon
1 large egg yolk, lightly beaten
1 ½ to 2 cups all purpose flour

6 Tbsp butter
2 Tbsp brown sugar
Salt and pepper

Making gnocchi is quite easy. Roast, microwave or boil the sweet potatoes until tender. Peel the sweet potatoes and mash them. Knead the mashed sweet potatoes with the egg yolk, 1½ cup flour, cinnamon and salt. Stop kneading when the dough comes together. Add more flour only if the dough is wet and too sticky. Roll the dough into a ball, and then cut it into pieces. Roll each piece into long ‘snakes’ about ½-inch thick. Cut the snakes into ½-inch pieces. Sprinkle with flour, and shape the gnocchi using a fork or a gnocchi paddle (rigagnocchi). Set the gnocchi on a floured kitchen towel. To make the sauce, melt the butter in a skillet over medium heat. Add the sugar, a bit of salt and pepper, and stir.

Drop the gnocchi into salted boiling water. The gnocchi are ready when they start to rise and float to the surface (about 1 minute or so). Remove the gnocchi from the pot with a slotted spoon and transfer them to the skillet with the sauce. Serve and impress your guests!

Happy American Thanksgiving!

Gnocchi must be cooked right after shaping them – or they can be frozen.
Posted by Daziano at 3:08 PM |  
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