Chef Michael Rossi's Braised Rabbit & Sweet Potato Gnocchi
What a great day! Chef Rossi shows me how to make his Sweet Potato Gnocchi. Gnocchi is a versatile dish which can be served in a variety of ways. Chef Rossi serves his with his very own top secret Braised Rabbit recipe.
Sweet Potato Gnocchi
3 Sweet Potatoes/Yams (medium-size)
2 Yukon Gold Potatoes (medium-size)
5 Egg Yolks
1 Cup Parmesan Cheese
2 Tablespoons Kosher Salt
3 Cups All Purpose Flour
First wrap each potato individually with aluminum foil and place on a rimmed baking sheet in center of the oven.
Roast in 450°F oven for 45 minutes or until the potatoes are soft to the touch.
Set aside until cool enough to handle.
Scoop the flesh out of the skins, then pass flesh through a potato ricer and stir in Parmesan Cheese, Egg Yolks and Kosher Salt. Mix in flour, about 1/2 cup at a time, until soft dough forms. Taste and add additional salt, as needed. You've added enough flour when you touch the back of the dough and it is damp but not sticking to your hand.
Turn dough out onto floured surface and shape into a square. Divide into equal pieces. Rolling between plams and floured work surface, form each piece into a rope (about 1/2 inch in diameter), sprinkling with flour as needed if sticky. However, don't add too much additonal flour, as too much will make for heavy gnocchi. Cut each rope into 1/2 inch pieces. Using your thumb, roll each piece down over the tines of a fork to indent and use a wooden gnocchi board.
Cook the gnocchi in salted boiling water and drain.