Directions

Sweet Potato Prep

1. Preheat the oven to 375 F

2. Poke sweet potatoes with a fork. Lightly drizzle with olive oil and season with salt.

3. Bake them in the oven for 1 hour or until the potatoes are tender to a knife. 

4. Let the potatoes cool to room temperature, then cut in half and peel off the skin.

5. Mash the sweet potatoes with a fork and measure out 1 ¾ cup sweet potato puree. Save the remaining sweet potato puree for a future recipe.

6. Cover with plastic wrap and place in the fridge until cool.

Prep

1. Fill the large pot with water and place on the stove on low heat.

2. In a bowl, mix the wet ingredients: mashed sweet potatoes, egg yolks, lemon zest, and Parmesan. Season with Balinese Truffle Salt..

3. Lightly dust the cutting board with flour. Put the wet mixture onto the cutting board.

4. Reserve ¼ cup of flour (this will be our bench flour) and slowly chop the remaining flour into the wet mixture until the texture resembles play doh. Form the gnocchi dough into a disc.

5. Cut the dough into 6 wedges. Roll one wedge into a rope ¾ in thick. Use a knife or bench scraper to cut “knuckle” sized pieces.  Repeat with the remaining wedges.

6. Roll the portions down a gnocchi board onto the sheet tray dusted with flour to form the gnocchis.

How to Cook

1. Melt butter until golden brown in a shallow pan. Add sage leaves and a pinch of Balinese Truffle Salt.

2. Add a pinch of salt to the large pot of boiling water and blanch the gnocchi for about 1 minute, or until all gnocchi are floating.

3. Remove gnocchi with a slotted spoon, and place into the large pan with the brown butter sage sauce.

4. Toss gnocchi and brown butter sauce with the Truffle Carpaccio, and a squeeze of lemon.

5. Plate attractively with the sage leaves. If desired, sprinkle lightly with Balinese Truffle Salt.

6. Serve immediately and enjoy!