Prosecco – degustare
Read time: 6 min.
We all know potato gnocchi but have you tried them made out of sweet potatoes? They are fluffy, sweet and soft, perfect when paired with crunchy bitter leaves like radicchio, lightly braised in butter and served with smoked ricotta.
A recipe by Chef Danilo Cortellini, full of contrast that pairs beautifully well with a glass of fruity Prosecco DOC.
Easy
90 minutes
Prosecco DOC Extra Dry
INGREDIENTS:
1 small bunch of parsley, chopped
30 gr butter
20 gr grated Grana Padano cheese
30 gr smoked ricotta (salted ricotta or any other hard cheese will work as well)
1 shallot, chopped
2 radicchio (or red chicory)
100 ml of Prosecco DOC to deglaze
50 ml extra virgin olive oil
1 garlic clove, crashed
Salt and black pepper (to taste)
For the gnocchi:
400 gr rock salt
3 large sweet potatoes (appox 600g of puree)
320 gr 00 flour
80 gr of grated Grana Padano cheese
Salt to taste
As the sweet potatoes are rich in water cook them in the oven. Rinse well and place the potatoes in a baking tray over the rock salt.
Bake at 160 for about 1 hour (until they are soft and well cooked, depending on the size). Once ready let them cool down a couple of minutes than peel from the skin and blizz them in a food processor to obtain a smooth puree. You can even mash them by hand and pass them through a sieve if lumpy. Let the puree drain in in a fine sieve for a few hours (even overnight).
Knead the potato puree with flour and a pinch of salt until smooth. Add a little extra flour if it is still too wet. Cut small pieces of gnocchi dough and with the palm of your hand, roll the gnocchi out while dusting it with durum flour. Then proceed to cut the gnocchi with a spatula. Put the gnocchi on a baking tray, dust with flour and set aside.
Sweat the chopped shallot in a large pan with a drizzle of olive oil, a knob of butter and a pinch of salt. Once caramelised add the chopped radicchio and cook for a couple of minutes on high heat until well caramelized. Deglaze with a splash of Prosecco DOC and cook for 1 more minute.
Cook the gnocchi in a large pot of salted boiling water for about 2/3 minutes until they start to float. Drain and gently put the gnocchi in the pan with the radicchio. Add a ladle of cooking water to the pan, add a knob of butter and stir until creamy. Remove from the heat and add a spoon of grated Grana Padano and toss well to coat them in the emulsion.
Plate the hot gnocchi in pasta bowls, garnish with a few leaves of raw radicchio and chopped parsley and finish off with shaved smoked ricotta. Enjoy with a cold glass of Prosecco DOC.
Recipe by Danilo Cortellini
