Sweet Potato Gnocchi with Apple Cider Sauce

 

Preparation and Cooking Time:  1hr
Serves:  6

 

Ingredients

  • 1.4kg sweet potatoes, scrubbed
  • Salt
  • 2 cups Cider, we recommend ‘Appleanche’ by Paracombe Premium Perry
  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 2 large egg yolks, beaten
  • Freshly ground pepper
  • 2 tablespoons unsalted butter
  • 2 garlic cloves, finely chopped
  • 4 sage leaves, coarsely chopped

 

Instructions

  1. In a saucepan, cover the sweet potatoes with water, add salt and bring to a boil.  Cover and simmer until tender, about 30 minutes; let cool slightly.
  2. Meanwhile, in a small saucepan, simmer the apple cider over moderately high heat until reduced to 1/2 cup, about 20 minutes.
  3. Peel the sweet potatoes and puree them in a food processor.  Transfer 3 1/3 cups of the puree to a large bowl.  Lightly beat in the flour and egg yolks and season with salt and pepper.  Spoon the dough into a pastry bag fitted with a 1/2-inch round tip.  Working in 3 batches over a large saucepan of simmering water, pipe out the dough, cutting it into 3/4-inch lengths.  Cook the gnocchi for 45 seconds.  Using a slotted spoon, transfer the gnocchi to a baking sheet.
  4. In each of 2 large skillets, melt 1 tablespoon of the butter.  Add half the gnocchi to each and cook over moderate heat until golden, about 2 minutes.  Add the garlic and sage and cook for 1 minute.  Stir in the reduced cider and serve.

 

Recipe adapted from foodandwine.com

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