James's Dasheen Gnocchi
James Palmer, of the Strawberry Hill resort in Jamaica, serves his reinterpretation of gnocchi using dasheen and pale-yellow sweet potatoes. Dasheen is a root vegetable, commonly known as taro root.
- 1 pound dasheen, peeled and cut into 2- to 3-inch piece
- 1 pound sweet potatoes, peeled and cut into 2- to 3-inch piece
- Coarse salt and freshly ground pepper
- 2 teaspoons olive oil
- 2 tablespoons thinly sliced fresh basil
- 1 teaspoon minced garlic
- 1/4 cup dry white wine
- 1 cup finely chopped tomatoes
- 1/2 cup James's Marinara Sauce James's Marinara Sauce (http://www.marthastewart.com/255565/jamess-marinara-sauce)
- 2 large eggs, lightly beaten
- 1/2 teaspoon freshly grated nutmeg
- 1 cup all-purpose flour
- Grated Parmesan cheese, for garnish
- Place dasheen and sweet potato in salted water to cover. Bring to a boil, and simmer until fork tender, about 30 minutes. Meanwhile, heat olive oil in a large skillet. Add basil and garlic, and cook 1 to 2 minutes. Remove skillet from heat, and add wine and tomatoes. Simmer about 1 minute. Stir in marinara sauce; season with salt and pepper, and keep warm.
- Bring another large pot of salted water to a boil. Drain dasheen and sweet potato, and pass through a ricer into a large bowl. Add eggs and nutmeg; season with salt and pepper, and stir to combine. Slowly add flour, stirring until fully incorporated.
- Using two wet teaspoons, dip out a rounded spoonful of the gnocchi mixture. Transfer the spoon to your left hand with the gnocchi mixture; place the other spoon on top of the gnocchi mixture, and smooth with the bottom of the other wet spoon. Then slide the second spoon under the gnocchi to release it into the boiling water. Cook until the gnocchi rise to the top and float, about 5 minutes. Drain, and add to skillet with Marinara Sauce, tossing to coat. Serve with grated Parmesan.
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