Sweet Potato Gnocchi
Martha and chef Ron Suhanosky prepare irresistible sweet potato gnocchi.
Sweet Potato Gnocchi, Drunken Prunes, and Amaretti
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Sweet Potato Gnocchi
Martha and chef Ron Suhanosky prepare irresistible sweet potato gnocchi.
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The Martha Stewart Show, October 2009
- Yield Serves 4 to 6
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Ingredients
- 2 cups coarsely chopped pitted prunes
- 1 cup dry Marsala
- 2 tablespoons coarse salt
- 2 tablespoons unsalted butter
- Sweet Potato Gnocchi
- 6 amaretti cookies (3 double packages), crushed
Directions
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Add prunes and Marsala to a medium skillet. Place over high heat and bring to a boil. Immediately remove skillet from heat and set aside.
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Fill a large pot with 4 quarts water; season with salt, and bring to a boil over high heat.
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Add butter to skillet with prunes and Marsala and return to high heat; cook until butter is melted.
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Add gnocchi to boiling water; cook until gnocchi rise to the top. Continue cooking 1 minute more. Add 1/2 cup of the pasta cooking water to skillet with prune mixture. Using a wire-mesh skimmer, transfer gnocchi to a warm, shallow serving platter. Pour prune mixture over top.
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Garnish with crushed amaretti; serve immediately.
Made this for dinner tonight but found the potatoes to be too wet (russet not available, not sure what variety I used), so ended up using about another cup of flour. They were delicious nonetheless and you could really taste the maple syrup. When I do find the right potatoes, I will make these again. I served the gnocchi with a spicy alla matriciana sauce and a mound of Parmigianino regianno!
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