Sweet Potato Gnocchi with Onion-Garlic-Raisin Sauce, Sautéed Wild Mushrooms, and Peas
Sweet Potato Gnocchi Ingredients: • 1 ½ pounds sweet potatoes, peeled and quartered
• ½ to ⅓ cup whole wheat flour, plus more for dusting • 2 tablespoons freshly grated Parmesan • ½ large lightly beaten egg • Kosher salt • Freshly ground white pepper
Onion-Garlic-Raisin Sauce Ingredients: • 1 tablespoon extra-virgin olive oil • 1 large shallot, minced • 3 garlic cloves, minced • 1 cup dry white wine • 2 cups homemade Chicken Stock or good-quality canned low-sodium broth • ¼ cup packed seedless raisins • ¼ cup Onion Soubise (see below) • ½ teaspoon minced fresh rosemary leaves • Kosher salt • Freshly ground white pepper
Sautéed Wild Mushrooms and Peas Ingredients: • 1 tablespoon extra-virgin olive oil • ½ pound mixed wild mushrooms, such as shiitakes, porcini, and chanterelles, cleaned, trimmed, and cut into bite-size slices • ½ cup fresh peas, blanched, or frozen baby peas • 1 large shallot, minced • 2 garlic cloves, minced • Kosher salt • Freshly ground black pepper
To Assemble: • 2 teaspoons chopped fresh flat-leaf parsley leaves • 2 teaspoons minced fresh chives • ½ cup freshly grated Parmesan, for serving (optional)
Prepare the Sweet Potato Gnocchi:
Put the sweet potatoes in a pan of salted water. Bring to a boil over high heat, and then reduce the heat to maintain a brisk simmer and cook until fork-tender, 25 to 30 minutes. Drain well. Press the sweet potatoes through a ricer into a bowl. Set aside to cool to room temperature.
Lightly dust a clean work surface with flour. Transfer the cooled riced sweet potatoes to the dusted surface. Sprinkle ½ cup of the flour over the potatoes.
Sprinkle on the Parmesan. Make a well in the center and place the beaten egg in the well along with salt and pepper to taste. From the edges of the well, using a fork, start stirring the sweet potatoes into the egg, continuing until the mixture forms a ball, taking care not to overwork the dough. If the dough seems wet and hard to handle, sprinkle and work in the remaining flour.
To test for texture, bring a small saucepan of salted water to a boil. Shape a couple of gnocchi from the dough, each about ¼ inch in diameter and 1 inch long. Place the gnocchi in the boiling water and cook until they rise to the surface, 1 to 2 minutes, and then remove with a slotted spoon. If the gnocchi fall apart during boiling, work a little more flour into the remaining dough, but only a small amount at a time.
Line a baking sheet with parchment paper, lightly dust with flour. Divide the gnocchi dough into 8 portions. On a lightly floured surface, roll each portion into a long rope about ¼ inch in diameter and 15 inches long. Cut into 1-inch pieces and arrange the pieces in one layer on the prepared baking sheet. Set aside at room temperature until ready to use, up to 2 hours.
Prepare the Onion-Garlic-Raisin Sauce:
In a medium saucepan, heat the olive oil over medium heat. Add the shallot and garlic and sauté until translucent, 3 to 5 minutes. Add the wine and stir and scrape with a wooden spoon to deglaze the pan. Boil the wine until it has reduced to about 1/4 cup, 7 to 10 minutes. Pour in the stock, bring to a boil, and continue boiling until the liquid has reduced by half, about 15 minutes.
While the sauce is reducing, bring a pot of salted water to a boil.
When the sauce is almost done reducing, stir the raisins, Onion Soubise, and rosemary into the sauce, season to taste with salt and pepper, cover, and keep warm.
Prepare the Sautéed Wild Mushrooms and Peas:
Heat a large nonstick sauté pan over high heat. Add the olive oil and, when it is hot, add the mushrooms and sauté, stirring continuously, until tender and crisp, about 5 minutes.
Stir in the peas, shallot, and garlic and sauté 2 to 3 minutes more. Season to taste with salt and pepper. Stir the sautéed mushrooms into the sauce.
Assemble the Dish:
Place the gnocchi in the boiling water and cook until they rise to the surface, 1 to 2 minutes. Drain well, and then add the gnocchi to the pan of sauce. Stir gently to coat and combine.
Serve immediately, spooning the gnocchi, sauce, and mushrooms onto heated plates or serving bowls. Garnish with parsley and chives and pass Parmesan at the table, if desired.
Onion (or Onion and Garlic) Soubise Ingredients: Makes about ¾ cup • ½ tablespoon extra-virgin olive oil
• 1 medium yellow onion, thinly sliced • 2 garlic cloves, finely chopped (optional) • 1 tablespoon dark brown sugar • Kosher salt • Freshly ground black pepper • 2 tablespoons homemade Chicken • Stock, Vegetable Stock, or good-quality canned low-sodium broth
In a medium nonstick skillet or saucepan, heat the olive oil over medium heat. Add the onion and the garlic (if using, for Onion and Garlic Soubise). Sprinkle in the sugar and add salt and pepper to taste. Cook, stirring frequently, until the onions have softened and turned a deep caramel brown, 10 to 15 minutes.
Transfer the onions to a blender or food processor and add the broth. Pulse until pureed. Transfer to a nonreactive container and refrigerate until ready to use.
You can get more gourmet recipes from Wolfgang Puck by visiting his website,