Sweet Potato Gnocchi with Wild Mushroom Bolognese
Serves | 4 to 6 |
- 1 Tbsp olive oil
- ½ cup chopped onion
- 2 cloves garlic, minced
- 1 to 2 lbs wild mushrooms, such as portabella, oyster, crimini or trumpets, chopped
- 2 cups diced tomatoes
- 2 Tbsp chopped fresh basil
- 1 pinch red pepper flakes
- 3 to 4 sweet potatoes, peeled and chopped
- 1 to 2 cups unbleached all-purpose flour
- salt and freshly ground black pepper
- chopped fresh chives for garnish grated parmesan for garnish
| Preparation | In a saucepan over medium heat, add oil, onion, garlic and mushrooms. Sauté until tender. Add tomatoes, and simmer for about 45 minutes. Add basil and red pepper flakes. If sauce dries out, add small amounts of water to reach desired consistency.
Meanwhile, cook sweet potatoes in boiling water until cooked through. Use a ricer or a mixer to mash and place in the refrigerator to chill. When thoroughly cooled, place mashed sweet potatoes on a work surface and slowly work in flour ¼ cup at a time. Keep working dough until it no longer adheres to your hands or the work surface. Roll dough into a flat sheet about ½-inch thick. Cut into ½-inch squares. Roll each square of dough against the back of a fork, sealing each dumpling and marking it with the ridged texture. Cook in boiling water roughly 5 to 8 minutes, until gnocchi float to the top.
| To Serve | Drain gnocchi and top with sauce. Garnish with fresh chopped chives and grated parmesan.