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Sweet Potato Gnocchi with Radicchio and Speck
Category: First Course
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Sweet potatoes (or American sweet potatoes) | 3 kg |
| All-purpose flour | 360 g |
| Fine salt | To taste |
| Radicchio | 400 g |
| Leek | ยฝ |
| Speck (smoked cured ham) | 150 g |
| Extra virgin olive oil | 15 g |
| Fresh thyme | To taste |
| Freshly ground black pepper | To taste |
| Milk | 350 g |
| Taleggio cheese | 200 g |
| All-purpose flour (for the sauce) | 20 g |
| Butter | 20 g |
| Fine salt | To taste |
| Freshly ground black pepper | To taste |
Instructions:
Step 1: Preparing the Sweet Potato Gnocchi
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Boil the Sweet Potatoes: Begin by washing and peeling the sweet potatoes. Cut them into chunks and place them in a large pot of salted water. Bring to a boil and cook for about 15-20 minutes, or until the sweet potatoes are tender when pierced with a fork. Drain and set them aside to cool slightly.
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Mash the Sweet Potatoes: Once the sweet potatoes have cooled enough to handle, mash them using a potato masher or pass them through a potato ricer for a smoother texture. Allow the mashed sweet potatoes to cool completely.
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Make the Dough: On a clean surface, place the cooled mashed sweet potatoes. Create a well in the center and sprinkle the all-purpose flour over the top. Add a pinch of salt to taste. Using your hands, gently knead the mixture until it comes together to form a soft dough. If necessary, add a little extra flour to get the right consistency, but be careful not to add too much, or the gnocchi will become dense.
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Shape the Gnocchi: Divide the dough into small portions. Roll each portion into a long rope, about 1-2 cm in diameter. Cut the ropes into small pieces, around 2 cm long. To give the gnocchi their signature shape, use the back of a fork to gently press each piece, creating little ridges on one side.
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Cook the Gnocchi: Bring a large pot of salted water to a boil. Drop the gnocchi in batches into the boiling water. When they float to the surface, let them cook for another 1-2 minutes before removing them with a slotted spoon. Set the gnocchi aside on a tray, ready for the sauce.
Step 2: Preparing the Radicchio and Speck Sauce
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Prepare the Vegetables: While the gnocchi are cooking, wash and slice the radicchio into thin strips. Chop the leek into small pieces. Cut the speck into thin strips or small cubes.
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Sautรฉ the Vegetables: In a large pan, heat the extra virgin olive oil over medium heat. Add the leek and sautรฉ for a few minutes until it softens. Then, add the radicchio and cook until it wilts, about 5-7 minutes. Season with fresh thyme, salt, and freshly ground black pepper.
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Cook the Speck: Add the speck to the pan and cook for an additional 3-4 minutes, allowing the speck to become slightly crispy and release its flavorful oils.
Step 3: Preparing the Creamy Taleggio Sauce
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Make the Roux: In a separate small pan, melt the butter over low heat. Add the 20 g of flour and cook, stirring constantly, to make a smooth roux. This will help thicken the sauce later.
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Add the Milk: Slowly pour in the milk, whisking constantly to avoid lumps. Continue cooking the sauce over medium heat, stirring often, until it begins to thicken to a creamy consistency.
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Add the Cheese: Once the sauce has thickened, add the Taleggio cheese, breaking it into small pieces to help it melt evenly. Stir until the cheese is fully melted and the sauce is smooth and creamy. Season with salt and freshly ground black pepper to taste.
Step 4: Bringing It All Together
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Combine the Gnocchi with the Sauce: Once the gnocchi are cooked, add them directly to the pan with the radicchio, speck, and creamy Taleggio sauce. Toss gently to coat the gnocchi in the sauce and let everything warm through for 2-3 minutes.
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Serve: Divide the sweet potato gnocchi with radicchio and speck among four plates. Garnish with additional fresh thyme or a sprinkle of grated cheese if desired. Serve immediately and enjoy!
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~650 kcal |
| Protein | ~18 g |
| Carbohydrates | ~70 g |
| Fats | ~30 g |
| Saturated Fats | ~10 g |
| Fiber | ~6 g |
| Sugars | ~10 g |
| Sodium | ~400 mg |
This Sweet Potato Gnocchi with Radicchio and Speck is a delightful twist on traditional gnocchi, perfect for a comforting meal with layers of flavor. The sweetness of the potatoes combines beautifully with the bitterness of the radicchio and the smokiness of the speck, while the creamy Taleggio sauce brings everything together in a rich, velvety coating. Perfect for a cozy dinner or a special occasion, this dish will leave you craving more!
