Sweet little pillows of love.
Okay - here's the longest post you'll get from me on this food blog. Close your eyes and imagine the best pasta you've ever had. Where were you? For most, I'd presume somewhere in Italy or perhaps at least your favorite local Italian restaurant...
For me... I was in the heart of Rwanda's rainforest at Bisate Lodge in Volcanoes National Park - one of the most magical hotels in the world with the most accommodating staff and absolutely breathtaking scenery. After a tiring, but unforgettable day trekking to see mountain gorillas, we came back to the lodge for lunch, and to our surprise, indulged in the best gnocchi we've ever had.
Made with local white sweet potato, this gnocchi was like a gift from the heavens. It was perfect. As was everything else the hotel chef - Chef Eric - made during our stay. But this gnocchi was the showstopper. Sweet, soft pillows enrobed in a buttery sage cream sauce. And so we named it "Perfect Chef Eric's gnocchi" and begged for the recipe. Enjoy this indulgent beauty and thank Chef Eric from Bisate!
Cook time | 2 hours |
Servings | 5-6 |
Ingredients
For the gnocchi
1 large sweet potato (white, if you can find it!)
1 cup whole milk ricotta
1/4 cup parmesan
~1.5 cups flour (plus more for dusting)
Salt
For the sauce
8 tbsp butter (yes, load it up)
1/2 cup heavy cream
Handful of sage leaves
1/2 cup parmesan
Salt & pepper
Optional: broccoli & spinach or other veggies of your choosing to make it feel a little bit healthier... :)
Instructions
Preheat oven to 400° F and bake sweet potato until fully cooked and soft, ~1 hour.
Once cooled, scoop flesh of sweet potato into a large mixing bowl. Add ricotta, parmesan and salt. Mix until well combined and smooth.
Add flour 1/2 cup at a time, kneading gently after each addition.
If you have time, refrigerate dough for ~10-15 minutes to allow dough to cool and maintain its shape.
Transfer dough to a clean floured surface and roll into a log. Chop in half, roll, and repeat, until you have a series of skinny rope-like shapes.
Cut into ~2 inch pieces and transfer to a well floured pan.
Bring a large pot of water to boil. Add gnocchi and boil until they rise to the surface. Drain and set aside.
In a large skillet, heat butter and sage over medium heat. Once hot, toss in gnocchi and pan-fry until golden brown. For best results, try not to overcrowd the pan.
Remove gnocchi from the skillet, reduce heat to low, and pour in cream, parmesan, salt & pepper. Cook for ~2-3 minutes until slightly thickened.
Add gnocchi back into the skillet with the cream sauce and mix well.
If using, toss in your broccoli & spinach or veggies of your choosing. Mix well.
Thank Chef Eric for this masterpiece and enjoy!
