Steal the show at the holiday dinner table with a recipe from the Daniels College of Business and its Fritz Knoebel School of Hospitality Management. The Knoebel Events team knows a thing or two about a memorable meal. Each year, the 50-person student staff hosts hundreds of get-togethers, wedding receptions and large events.
Executive Chef Scott Haddock is sending some of that top-tier service to your dining room, with a recipe that bathes sweet potato gnocchi in a brandy cream sauce.
“The thing I love about this recipe is that it incorporates the flavors and the colors of the season,” Haddock said. “It’s fun with friends and family, to make together, and it’s an easy recipe that will save you a lot of money on this golden little nugget (gnocchi) at the store.”
Sweet Potato Gnocchi in a Brandy Cream Sauce
Gnocchi (can be prepared in advance)
Ingredients:
- 2 medium sweet potatoes
- 1 large egg
- ½ tsp. salt
- ½ tsp. nutmeg
- 1 ½–2 cups all-purpose flour
Steps:
- Bake your sweet potatoes at 350 degrees for 50-60 minutes, or until a fork or knife pierces them easily.
- Use a spoon to remove the insides and place them in a ricer. Use a food mill or a mixing bowl if you do not have a ricer. If using a fork, just mash well.
- Whisk your egg lightly and add it to the mashed sweet potato mixture.
- Add your salt and nutmeg and mix lightly.
- Add 1½ cups of your flour and begin to knead the dough. Work gently so as not to overmix the dough. Add more flour as needed to create a dough similar to Play-Doh!
- Cut off a portion of your sweet potato dough and place it on a lightly floured surface. Begin by rolling it into a ½-inch-thick rope. Then cut into ¾-inch pillows.
- Now you can make ridges with a fork or gnocchi roller, or make dimples to hold your sauce. You’re done! Freeze them to be used later, or enjoy them now by following the next step.
- In a large pot, bring 2 quarts of salted water to a boil. Add your gnocchi and boil for 3-4 minutes, or until they rise to the top of the pot. Once they rise to the top, remove them with a slotted spoon and transfer to a clean, dry bowl. Add a touch of olive oil to keep them from sticking while you work on your sauce.
Brandy Cream Sauce
Ingredients:
- ¼ cup sliced almonds
- ½ cup pancetta, diced (optional)
- 1 tbsp. butter
- 5-6 fresh sage leaves
- 1 tbsp. fresh thyme, minced
- 1 shallot, minced
- 1 tsp. Tellicherry pepper (or peppercorns ground)
- ½ cup dried tart cherries
- ⅓ cup brandy (optional), sub vegetable stock if desired
- 1 ½ cup heavy cream
- ½ cup parmesan cheese
Steps:
- Warm your favorite sautée pan on medium/high heat and place sliced almonds in the nice dry warm pan. Cook them for approximately 3-4 minutes, until nicely browned. move them from the pan to a clean bowl.
- Add your pancetta (if using) to the same pan. Cook it until crisp, and then move it to a clean bowl, using a slotted spoon. You want to retain the fats from the pancetta. If you are not using pancetta, use 1 tbsp. of your favorite kitchen oil.
- Add 1 tbsp. of butter to your sautée pan, let it melt for 60 seconds, and then carefully place your fresh sage leaves in the pan. Let them fry for 20 -30 seconds, then remove them and transfer to a paper towel.
- Now add 1 tbsp. of fresh thyme and 1 tsp. of cracked pepper to your pan, followed by your boiled sweet potato gnocchi, and sautée for 3-4 minutes, tossing a couple of times, to brown and add a crisp to your gnocchi. Once you have a nice browned gnocchi, use a slotted spoon to remove it from the pan to a bowl.
- Now we finish the sauce! Add your shallots to the pan and cook for 2-3 minutes until tender and translucent.
- Add your cherries to the pan, remove the pan briefly from the heat, and carefully add your brandy (if using). Light your brandy with a long stick lighter and flambé for 30-40 seconds to remove the alcohol from the brandy. (You can also simmer for 3-4 minutes to remove the alcohol.)
- With your pan back on the heat, add your cream and parmesan.
- Finally, let your sauce cook down for 3-4 minutes until thick enough to coat the back of a spoon.
Assemble and Enjoy:
You’ve done it! Now let’s just put it together.
Add your pancetta back to the cream sauce (if using), and add your gnocchi (roughly 4 cups, cooked) to the cream sauce. Toss or stir together and plate a portion in your favorite bowl. Garnish with your toasted almonds, a pinch of parmesan, and your fried sage leaves. Enjoy!
