Ingredients
- 3 ounces dried cepes
- 1 ½ pounds sweet potatoes
- ½ cup all-purpose flour, sifted, plus up to 1/2 cup for kneading
- 2 tablespoons minced sage
- ½ teaspoon salt
- 1 teaspoon freshly ground pepper
- ¼ cup grated Parmesan cheese
Four servings
Preparation
- Combine cepes and 6 cups water in a saucepan. Simmer over medium heat until reduced to 1 quart, about 30 minutes. Strain through a fine mesh sieve. Finely chop the mushrooms. Set both broth and mushrooms aside.
- Preheat oven to 350 degrees. Place the sweet potatoes on a baking sheet. Bake until tender, about 40 minutes. Peel and pass through a ricer into a large bowl. Combine sweet-potato puree, flour, sage, salt and pepper. Place the dough on a lightly floured surface. Knead the dough, adding more flour if needed, until it is smooth and slightly sticky. Shape the dough into small dumplings. Set aside.
- Pour the mushroom broth in a medium saucepan. Bring to a simmer over medium heat. Working in batches, drop the gnocchi into the broth. Cook 10 seconds after the dumplings rise to the surface, about 5 minutes total. Remove with a slotted spoon and divide among 4 warmed bowls. Ladle the broth over the gnocchi, sprinkle with Parmesan and serve.
About 1 hour 30 minutes
Dining and Cooking