- 5 lbs Sweet Potato
- 4 c All Purpose Flour
- 2 Large Brown Eggs
- 1 cup Dark Brown Sugar
- 2 cups Grated Parmesan Cheese
- Pinch of Salt
- 8 Jumbo Gulf Shrimp
- 2 each green onion
- 1 tblsp chopped flat leaf parsley
Chef John Watt of Prego puts this gnocchi together in a jiff! The cubed sweet potatoes are my favorite part…
Roast in the oven the whole sweet potatoes with olive oil drizzled over the top and a pad of butter on each. Remove from the oven and allow to cool for 10-15 mins. Remove all the skin from the sweet potatoes. Place all the peeled sweet potato in a food processor and mix to a rough texture. Add the flour, brown sugar, parmesan cheese and the two eggs and continue to process until smooth but not liquefied.
Remove the dough, it should be like a pizza dough, very elastic. Lightly dust flour over a wood counter top/cutting board. Separate the dough into five equal balls and begin rolling each ball out to a long thin string about 2 inches in thickness. Once all the dough balls have been rolled out, use a dough scraper/cutter to cut all five strings at once into 2 inch by 2 inch gnocchi.
Lightly dust the cut gnocchi with flour and roll each gnocchi with a dinner fork; giving the gnocchi texture on the outside of each piece. Heat a sautee pan to medium high heat. Add 4 tablespoons of olive oil. Once hot add the chopped green onions and sautee for 2 mins. Add the jumbo shrimp and cook until pink. Add the chopped parsley and toss.
In a separate sautee pan; heat and add 4 tablespoons of butter. As the butter begins to foam around the edges add the gnocchi and sage. Toss and top with the shrimp for service.