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Categories:Viewed: 39 - Published at: 4 years ago
Ingredients
- 3 ounces dried cepes
- 1 1/2 pounds sweet potatoes
- 1/2 cup all-purpose flour, sifted, plus up to 1/2 cup for kneading
- 2 tablespoons minced sage
- 1/2 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1/4 cup grated Parmesan cheese
Method
- Combine cepes and 6 cups water in a saucepan.
- Simmer over medium heat until reduced to 1 quart, about 30 minutes.
- Strain through a fine mesh sieve.
- Finely chop the mushrooms.
- Set both broth and mushrooms aside.
- Preheat oven to 350 degrees.
- Place the sweet potatoes on a baking sheet.
- Bake until tender, about 40 minutes.
- Peel and pass through a ricer into a large bowl.
- Combine sweet-potato puree, flour, sage, salt and pepper.
- Place the dough on a lightly floured surface.
- Knead the dough, adding more flour if needed, until it is smooth and slightly sticky.
- Shape the dough into small dumplings.
- Set aside.
- Pour the mushroom broth in a medium saucepan.
- Bring to a simmer over medium heat.
- Working in batches, drop the gnocchi into the broth.
- Cook 10 seconds after the dumplings rise to the surface, about 5 minutes total.
- Remove with a slotted spoon and divide among 4 warmed bowls.
- Ladle the broth over the gnocchi, sprinkle with Parmesan and serve.
