Sweet Potato Gnocchi Recipe

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Ingredients:

Serving

4 sweet potatoes
4 idaho potatoes
3 eggs
2 1/2 cups all-purpose flour (plus more for rolling out gnocchi)
2 tbsp salt
1 tsp ground black pepper
olive oil, for sauteeing
2 lb pork butt , recipe follows
2 cups gnocchi, blanched
1 cup pearl onions, blanched and peeled
2 red bell peppers , roasted, peeled and julienned
2 cups braise liquid reduction, recipe follows
1 to 2 tsp orange zest
salt and pepper
1 cup whole almonds, toasted
2 tbsp chopped parsley leaves

Directions:

Preheat the oven to 350 degrees F.
Roast the sweet potatoes until tender, approximately 20 to 30 minutes. Set aside to cool.
Boil the Idaho potatoes until a knife pierces them easily.
After all of the potatoes have cooled, peel and grate them. In a bowl, combine all the potatoes, by mixer or by hand, with the eggs, flour, salt and pepper. Mix only enough to incorporate all of the ingredients, and do not overmix.
To test, take a small portion of the dough with floured hands, form into a ball, and blanch in boiling salted water. When it floats, remove, taste, and adjust seasoning.
Proceed with shaping the gnocchi into oblong balls, then mark with the back of a fork. Boil shaped gnocchi until they float. Drain.
Heat a saute pan over medium-high heat. Add 1 to 2 tablespoons olive oil, then pork and gnocchi. Saute until the gnocchi is slightly golden. Add remaining ingredients (except almonds and parsley) and reduce the liquid by 1/2. Finish with almonds and garnish with chopped parsley.
Pork:
2 pounds diced pork shoulder
2 tablespoons salt
1 tablespoon ground black pepper
1/2 cup all-purpose flour, to dust pork
1 stalk celery, chopped
1 orange, chopped
1 carrot, peeled and chopped
1 onion, peeled and chopped
1 1/2 quarts chicken stock
2 sprigs fresh rosemary
Preheat the oven to 350 degrees F.
Start with the pork shoulder, season with salt, pepper and dust with flour. In an extremely hot pan, sear the pork in oil until very brown on all sides. Add celery, chopped orange and vegetables. Add the chicken stock and boil down, scraping the browned crust from the seared meat as it boils. Cover the pan with aluminum foil and place in the oven for 1 hour. Remove pork, strain liquid and boil down to 1/2 the amount. Reserve the pork and the reduced braising liquid separately.
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1201.46 Kcal (5030 kJ)
Calories from fat	460.18 Kcal
		% Daily Value*
Total Fat	51.13g	79%
Cholesterol	341.62mg	114%
Sodium	4056.1mg	169%
Potassium	1806.87mg	38%
Total Carbs	110.53g	37%
Sugars	10.86g	43%
Dietary Fiber	11.72g	47%
Protein	76.58g	153%
Vitamin C	68.5mg	114%
Vitamin A	2.8mg	93%
Iron	31.4mg	175%
Calcium	432.4mg	43%

Amount Per 100 g
Calories	160.43 Kcal (672 kJ)
Calories from fat	61.45 Kcal
		% Daily Value*
Total Fat	6.83g	79%
Cholesterol	45.62mg	114%
Sodium	541.61mg	169%
Potassium	241.27mg	38%
Total Carbs	14.76g	37%
Sugars	1.45g	43%
Dietary Fiber	1.56g	47%
Protein	10.23g	153%
Vitamin C	9.1mg	114%
Vitamin A	0.4mg	93%
Iron	4.2mg	175%
Calcium	57.7mg	43%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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