Learn how to hand roll savory, roasted sweet potato into beautiful, fluffy pillows of gnocchi. Then we’ll show you a luxurious brown butter, truffle sauce to toss your gnocchi in, and top it all off with truffle carpaccio.
Sweet Potato Gnocchi with Truffle Brown Butter
- 1 1/3 cup 00 flour (reserve 1/4 cup)
- 3 oz Butter
- 1 ½ lb. Sweet Potatoes
- 1 oz Parmesan
- 3 ea Egg Yolks
- 1 jar Black Truffle Carpaccio
- ½ T packet Balinese Truffle Salt
- 8 to 10 Sage Leaves
- 1 ea Lemon
- Cutting board
- 1/4 cup measure
- Mixing bowl
- Large pot
- Large sauté pan
- Plastic wrap
- Kosher salt
- Cheese grater/microplane
- Wooden spoon
- Slotted Spoon
- Gnocchi board
- 1 cup Measure
- Bench Scraper
- Sheet tray lined with parchment paper
Mise en Place
Sweet Potato Prep
Preheat the oven to 375 F
Poke sweet potatoes with a fork. Lightly drizzle with olive oil and season with salt.
Bake them in the oven for 1 hour or until the potatoes are tender to a knife.
Let the potatoes cool to room temperature, then cut in half and peel off the skin.
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.
Cover with plastic wrap and place in the fridge until cool.
Fill the large pot with water and place on the stove on low heat.
In a bowl, mix the wet ingredients: mashed sweet potatoes, egg yolks, lemon zest, and Parmesan. Season with Balinese Truffle Salt..
Lightly dust the cutting board with flour. Put the wet mixture onto the cutting board.
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.
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.
Roll the portions down a gnocchi board onto the sheet tray dusted with flour to form the gnocchis.
How to Cook
Melt butter until golden brown in a shallow pan. Add sage leaves and a pinch of Balinese Truffle Salt.
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.
Remove gnocchi with a slotted spoon, and place into the large pan with the brown butter sage sauce.
Toss gnocchi and brown butter sauce with the Truffle Carpaccio, and a squeeze of lemon.
Plate attractively with the sage leaves. If desired, sprinkle lightly with Balinese Truffle Salt.
Serve immediately and enjoy!