Sweet Potato Gnocchi with Truffle Brown Butter
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
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Category
Pasta
Ingredients
- 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
- Knife
- 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
Directions
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.
Prep
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!
Recipe Note
Want to take your dishes to next level with a step-by-step video instruction? We have on demand classes that feature dishes you never knew you could make at home. Click here! Interested in a private event with truffle shuffle? Click here to learn more.
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