Sweet Potato Gnocchi with Salsify, Chestnuts and Ham

Name: Sweet Potato Gnocchi with Salsify, Chestnuts and Ham
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 397 grams vacuum-packed roasted chestnuts, halved; 59 milliliters snipped chives; 113 grams thinly sliced country ham, cut into thin strips; 2 larges eggs, beaten; 473 milliliters all-purpose flour, plus more for rolling; 296 milliliters Ham Hock Stock or water; 10 servings Kosher salt; 1 lemon, halved; 1 pinch Pinch of freshly grated nutmeg; 10 servings Freshly ground pepper; 2 larges shallots, minced; 907 grams sweet potatoes, scrubbed; 5 Tbsps unsalted butter; 1 Tbsp vegetable oil; 454 grams salsify or parsnips

Sweet Potato Gnocchi with Salsify, Chestnuts and Ham requires about 2 hours and 30 minutes from start to finish. One portion of this dish contains about 13g of protein, 14g of fat, and A mixture of shallots, pepper, sweet potatoes, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.

Instructions

Preheat the oven to 37

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Oven

Pierce the sweet potatoes all over with a fork.

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Sweet Potato

Place the sweet potatoes on a rimmed baking sheet and bake for about 1 hour, until tender.

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Sweet Potato

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Baking Sheet

Oven

Let cool slightly.

Meanwhile, fill a medium bowl with water and squeeze 1/2 of the lemon into it. Peel the salsify, adding them to the bowl as you go.

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Lemon

Water

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Bowl

Cut the salsify into 1 1/2-by-1/4-inch sticks and return them to the water.

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Water

Peel the sweet potatoes and transfer them to a food processor. Puree until smooth.

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Sweet Potato

Equipment you will use

Food Processor

Transfer the puree to a large bowl and stir in the eggs and 1 1/2 teaspoons of kosher salt.

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Kosher Salt

Egg

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Bowl

Add the 2 cups of flour, a generous pinch of pepper and the nutmeg and stir until a soft dough forms.

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Nutmeg

Pepper

Dough

All Purpose Flour

Transfer the dough to a heavily floured work surface and gently knead in more flouras much as 1/2 cupuntil the dough comes together but is still very soft. Divide the dough into 4 pieces and roll each piece into a 1-inch-thick rope.

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Dough

Roll

Cut the ropes into 1-inch lengths and dust each piece with flour.

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All Purpose Flour

Roll each gnocchi against the tines of a floured fork to make small indentations.

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Gnocchi

Roll

Transfer the gnocchi to a lightly floured baking sheet.

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Gnocchi

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Baking Sheet

Bring a large pot of salted water to a boil.

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Water

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Pot

Add half of the sweet potato gnocchi and cook until they float to the surface, about 1 minute, then cook for 2 minutes longer. Using a slotted spoon, transfer the gnocchi to a large plate. Repeat with the remaining gnocchi.

Ingredients you will need

Gnocchi

Equipment you will use

Slotted Spoon

Meanwhile, bring a medium saucepan of salted water to a boil.

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Water

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Sauce Pan

Drain the salsify sticks.

Add the remaining lemon half and the drained salsify to the saucepan and cook over moderate heat until tender, about 15 minutes.

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Lemon

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Sauce Pan

Drain the salsify and discard the lemon half.

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Lemon

In a very large, deep skillet, melt 1 tablespoon of the butter in the oil.

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Butter

Cooking Oil

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Frying Pan

Add the shallots and cook over moderate heat until softened, about 2 minutes.

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Shallot

Add the salsify, chestnuts and 1 cup of the Ham Hock Stock and simmer over moderate heat until slightly reduced, about 5 minutes.

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Chestnuts

Ham Hock

Stock

Add the gnocchi and the remaining ham stock and 4 tablespoons of butter and cook, stirring gently, until the gnocchi are hot and the sauce is thickened, about 3 minutes. Season with salt and pepper and transfer to a large platter.

Ingredients you will need

Salt And Pepper