Seminole Hard Rock Life November - December 2017 | Page 12

SWEET POTATO GNOCCHI

SAGE PESTO

Ingredients
2 (8 ounce) sweet potatoes
1 clove garlic, pressed
½ teaspoon salt
½ teaspoon ground nutmeg
1 egg
2 cups all-purpose flour
½ cup fresh basil chiffonade
1
3 cup freshly shaved parmesan

Ingredients
½ cup packed sage leaf
½ cup packed flat leaf parsley
1 cup freshly grated parmesan cheese
2
3 cup walnut pieces
3 cloves crushed garlic (or to taste)
Salt
½ cup olive oil
(or to desired consistency)

EXECUTIVE CHEF BILL GIDEON
Seminole Hard Rock Hotel & Casino Tampa

SWEET POTATO GNOCCHI WITH SAGE PESTO
SWEET POTATO GNOCCHI

in a non-stick frying pan over medium-high heat. Once sizzling, add the
gnocchi and sauté for a few minutes until browned. Spoon in the pesto
Instructions:
Preheat the oven to 350˚F. Bake sweet potatoes for 30 minutes, or until soft to the and stir to coat, adding a splash of the pasta water if needed to loosen the
touch. Remove from the oven, and set aside to cool. Once the potatoes have cooled, sauce. Transfer to serving bowl and serve with shredded basil and shaved
remove the peels, and mash them, or press them through a ricer into a large bowl. parmesan.
Blend in the garlic, salt, nutmeg, and egg. Mix in the flour a little at a time until you
SAGE PESTO
have soft dough. Use more or less flour as needed.
Bring a large pot of lightly salted water to a boil. On a floured surface, roll the dough
out in several long snakes, and cut into 1-inch sections. Drop the pieces into the
boiling water, and allow them to cook until they float to the surface. Drain the
gnocchi (reserve a bit of the pasta water) and rinse them. Melt a knob of butter

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Instructions:
Wash and thoroughly dry sage leaves and parsley. Put in food processor
with parmesan, walnuts, garlic, and salt. Process until gritty but with
even consistency. Gradually add olive oil until pesto has reached desired
consistency.