Sweet Potato Gnocchi with Winter Spice Buerre Blanc

4:31 AM, Dec 7, 2013   |    comments
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Sweet Potato Gnocchi with Winter Spice Buerre Blanc

 

For the Gnocchi

(2-3) sweet potatoes, medium to large
(1c) flour, plus another undetermined amount for the pasta making...
(1) egg yolk
pinch of the following: salt, pepper, nutmeg, allspice, cinnamon
-Bake sweet potatoes for about 45-1hour on 400 until fork tender. Bring a stock pot of salted water to a boil. Scrape potato out of skin onto a work surface. Create a well, add egg yolk & seasonings. Blend together, adding flour a little at a time until a soft but not sticky dough forms. Roll dough into 6"x1/2" cylinders, cut into small dumpling sized pieces, roll across a fork. Add the gnocchi to the boiling water, stirring occasionally. When the pasta floats, transfer to a cold water bath.
 
For the Buerre Blanc
(1c) white wine
(1/2c) apple cider
(2tbsp) apple cider vinegar
(1) cinnamon stick
(4-6) peppercorns
(1) star anise
(1) medium onion, chopped
juice of 1 lemon
butter
-Reduce all ingredients except butter until the liquid is nearly a paste. Remove from heat, strain and slowly whisk in butter until a uniform sauce is created
 
To Assemble
-Toss gnocchi in a pinch of brown sugar. Saute gnocchi in some butter until browned on the sides. Remove from butter, top with buerre blanc & fresh green onion
 

Chocolate Chess Tarts with Toffee & Almonds

For Graham Cracker Crust
(1 1/4c) graham cracker crumbs
(3tbsp) sugar
(1/3c) butter
-Melt butter. Mix sugar, graham crumbs & butter until uniform. Press into muffin pan bottoms, bake at 350 for 7 min. Allow to cool
 
For Filling
(1/4c) butter
(8pcs) Hershey's Extra Creamy chocolates with toffee & almonds
(1c) sugar
(1tbsp) flour
pinch of salt
(1/2c) milk
(2) eggs
(1tsp) vanilla extract

-Melt the chocolate & butter in double boiler. Add to all other ingredients, whisk with mixer or hand blender for 5min. Pour mix into graham crumb crusts, bake at 350 for 30min.

Cool & enjoy!

 

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