In the Kitchen
January 14, 2004 - Morgan Dishman, ASTI Trattoria
Morgan Dishman, a chef with farm roots, will be serving up a fabulous sweet potato gnocchi, so don't miss out and come to the Chef's Circle tent at 10:30 to see how to make it and then show her how you can taste it!
Sweet Potato Gnocchi
Serves 6-8 people (as entreé)
There are two ways this could be served:
1. Sauteed to acheive a crisp sear on the gnocchi
2. Baked in the oven to brown the parmesan
4 lbs. Sweet potatoes (washed & coated with some canola oil)
2.5 Cups All Purpose Flour
1 tsp Baking Powder
2-3 Eggs
Pinch Nutmeg
1 Tblsp Kosher Salt (plus salt for the boiling water)
1 Cup Grated Parmesan Cheese
Place the potatoes on a small sheetpan, sprinkle with some kosher salt,
and cover completely with foil.
Bake in a preheated oven (375 degrees) for about an hour; check after
40 minutes.
While baking prepare the following:
-Crack the eggs into a small bowl
-Bring a large pot of heavily salted water to a boil
-make a one-gallon ice bath (50/50 ice to water)
-Combine the flour, baking powder, nutmeg, and salt
When the potatoes are ready, peel the skins off using a paring knife and
a hot pad or towel.
Run them through the food mill into a large mixing bowl.
Add the eggs and stir to incorporate with a wooden spoon or rubber
spatula.
Add the dry ingredients to the potato and egg mixture with a rubber
spatula. Stir until smooth.
Check the batter for the correct amount of nutmeg. Should not be
overpowering.
Load the piping bag, close it tight & pipe a steady stream of batter
into the boiling water.
Cut every 3/4 inch with a paring knife. This should create the
dumpling.
When the gnocchi float they are ready to be removed.
*If you want to saute them:
Put into the ice bath to cool.
Saute on medium-high heat with canola oil to get a crip sear.
Toss with browned butter & serve with freshly grated parmesan.
*If you want to bake them:
Slip them right into a baking dish when they are ready from the
water.
Pour in some browned butter & stir gently to coat.
Sprinkle with grated parmesan cheese and bake uncovered at 400
degrees until golden
(You could also use a broiler.)
***If you do not have a piping bag, you could use a spoon and your finger
to drop dumplings into the boiling water.
Morgan Dishman
Chef de Cuisine, ASTI Trattoria
January, 2006
Raised in China, Texas on Dishman Brothers Farm (Rice, Soybeans and Blueberries)
I grew up learning and cooking Cajun and Southern foods. As I traveled with my brother, a former chef and restaurateur, through Thailand and then Western Europe, I found yet more inspiration through food with him, especially when in Italy.
Graduated SMU, Dallas, Texas 1995-1999. Awarded BA Psychology
Associate of Applied Science in Le Cordon Bleu
Restaurant Experience:
North By Northwest Restaurant and Brewery, Austin, TX
The Trading Post Café, Taos, NM
Central Market, N.Lamar, Austin, TX
ASTI Trattoria
posted January 11, 2006 | permanent link to this article
){kind=link}