Sweet Potato Gnocchi with Veggies and Pistou
Ingredients: sweet potatoes, clove, cayenne, nutmeg, salt · 90 min cook time · 620kcal · ₩46,500
Ingredients
2ea sweet potatoes, 1tsp clove, 1tsp cayenne, 1tsp nutmeg, 1to taste salt, 1tsp chinese five spice, 150g ricotta, 2ea egg yolks, 3cup flour, 1줌 parsley, 1줌 basil, 1줌 cilantro, 4tbsp olive oil, 3ea calabrian chilies, 3ea garlic, 1ea lemons, 1팩 collini, 2ea king oyster mushrooms, 1팩 maitakis, 1팩 lion's manes, 50g butter, 2줄기 rosemary, 2줄기 thyme, 50g pecorino cheese, 30g almonds, 1줌 arugula
Instructions
1. Prick sweet potatoes with a fork and roast on a sheet tray at 375 degrees for about an hour and some change.
2. Peel the roasted sweet potatoes and pass the flesh through a ricer to remove fibers and mash smoothly.
3. Season the sweet potato with clove, cayenne, nutmeg, salt, and chinese five spice, then mix well.
4. Add ricotta cheese and egg yolks to the mixture, incorporating gently for a light and airy dough.
5. Gradually incorporate flour until the dough becomes tacky, knead lightly on a floured surface, and shape into ropes before cutting into gnocchi pillows.
6. Roll the gnocchi over a gnocchi paddle to form ridges and a small fold.
7. Prepare the pistou by chopping parsley, basil, and cilantro, then grinding with calabrian chilies, olive oil, microplaned garlic, lemon zest, and lemon juice in a mortar and pestle.
8. Cut and prep collini and various mushrooms (king oysters, maitakis, lion's manes).
9. Sear the collini and mushrooms in a hot pan with olive oil, butter, salt, pepper, rosemary, and thyme.
10. Boil the gnocchi in generously salted water until they float to the surface.
11. Pan-sear the boiled gnocchi in brown butter, olive oil, and herbs to achieve a nice crust.
12. Layer the gnocchi, seared veggies, mushrooms, shaved pecorino cheese, pistou, crushed almonds, and fresh arugula.
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