Okinawan purple sweet potato gnocchi with cardamom brown butter
This recipe was adapted from the very creative food blog A Beautiful Mosaic. You can use regular sweet potatoes if Farmer Ron has sold out of the purple ones.
- 2 – 2 1/2 lbs. purple sweet potatoes (or regular sweet potatoes) cleaned and pierced all over with fork
- 1 C. fresh ricotta cheese, drained
- 1/2 C. grated Parmesan cheese
- 2 Tbs. brown sugar
- 1 tsp. + 1/2 tsp. ground cardamom
- 2 tsp. salt
- 1/2 tsp. ground mace
- about 2 C. all-purpose flour
- 1 stick (1/2 c.) butter
- Place sweet potatoes in large microwave-proof bowl. Cover with plastic wrap, making a slit to allow steam to escape.
- Microwave on high until tender, about 10-12 minutes. Cut in half and cool.
- Scrape soft sweet potato flesh into medium bowl and mash it, or put it through a potato ricer, or zap it in a food processor for a few minutes to get all the chunks out.
- Add ricotta cheese; blend well.
- Add Parmesan cheese, brown sugar, salt, 1 teaspoon of cardamom and mace and them mash to blend.
- Mix in flour, about 1/2 cup at a time, until soft dough forms.
- Turn dough out onto floured surface; divide into 6 equal pieces.
- Rolling between palms and floured work surface, form each piece into 20-inch-long rope (about 3/4 inch in diameter), sprinkling with flour as needed if sticky. The consistency should resemble play-dough.
- Cut each rope into 3/4 inch pieces.
- Using your thumb, roll each piece over the tines of fork to indent, making a “C” shape.
- Transfer to a baking sheet.
- Bring a large pot of water to boil; add 2 tablespoons of salt and return to the boil.
- Working in batches, boil gnocchi until tender, 5 minutes. Make sure to not overcook!
- Lift out the gnocchi with a slotted spoon onto a baking sheet.
- Cool completely. (Can be made 4 hours ahead. Let stand at room temperature.)
- Melt butter in a heavy large saucepan over medium-high heat.
- Cook until the butter is brown and has a toasty aroma, swirling the pan occasionally, about 5 minutes.
- Add 1/2 tsp. cardamom and mix well.
- Season the butter with freshly ground pepper.
- Add gnocchi and sauté until the gnocchi is heated through, about 6 minutes.
Serve with grated parmesan cheese and be prepared to be wowed.
Kohlrabi can be eaten either raw or cooked. The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter.
Farmer Ron says: You can use the leaves, too.I like to cook the leaves like cabbage, stir-fried with some onion and garlic. You can also shred the leaves and add them to your salads.
Farmer Ron’s roasted kohlrabi
- Peel the kohlrabi and cut into 1/2″ cubes.
- Blanch the cubes in boiling water for about 3 minutes.
- Toss the kohlrabi in olive oil and finely chopped garlic.
- Bake for 25 minutes.
Thai-style salad with grated kohlrabi
- 1 tablespoon sugar (or less if that sounds too sweet)
- 3 tablespoons or more of fresh lime juice (I usually end up using more)
- 2 1/2 cups kohlrabi, peeled and shredded (I just shoot it through the food processor)
- 1 or more garlic cloves – minced
- 1 1/2 tablespoons soy sauce
- chopped red chili peppers to taste
- cherry tomatoes – halved
- 2 tablespoons toasted crushed peanuts
- salt and pepper to taste
- minced scallion
- In a mixing bowl, combine the sugar, garlic, soy sauce, red pepper, and the lime juice.
- Add the tomato halves and slightly smash them with a fork or potato masher.
- Add the shredded kohlrabi and toss.
- Mix in the salt and pepper.
- Sprinkle nuts and scallions over the top and put the salad in the fridge to marinate. Toss it again before serving.