SWEET-POTATO GNOCCHI IN WILD MUSHROOM BROTH
Provided by Molly O'Neill
Categories soups and stews, side dish
Time 1h30m
Yield Four servings
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : @context http, Calories 308, UnsaturatedFat 1 gram, Carbohydrate 65 grams, Fat 3 grams, Fiber 10 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 485 milligrams, Sugar 8 grams
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