|
Ingredients
|
Quantity
|
|
Dasheen – peel, cut in 2 – 3” pieces
|
1 pound
|
|
Sweet potatoes – peel, cut in 2 -3”
pieces
|
1 pound
|
|
Coarse salt
|
|
|
Olive oil
|
2 tsp
|
|
Basil – very thinly sliced
|
2 tbsp
|
|
Garlic – minced
|
1 tsp
|
|
Dry white wine
|
¼ cup
|
|
Tomatoes – finely chopped
|
1 cup
|
|
Marina sauce
|
½ cup
|
|
Freshly ground pepper
|
|
|
Eggs – lightly beaten
|
2 large
|
|
Freshly grated nutmeg
|
½ tsp
|
|
All – purpose flour
|
1 cup
|
|
Grated parmesan cheese
|
for garnish
|
|
Marinara
sauce:
|
|
|
Olive oil
|
½ cup
|
|
Chopped onion
|
¼ cup
|
|
Garlic cloves – minced
|
4
|
|
Chopped basil
|
1 tbsp
|
|
White wine
|
¼ cup
|
|
Tomatoes – diced
|
4 pounds
|
|
Light brown sugar
|
1 tbsp
|
Place dasheen and sweet potato in salted water to cover. Bring to
a boil, and simmer until fork tender, about 30 minutes. Meanwhile, heat olive
oil in a large skillet. Add basil and garlic, and cook 1 to 2 minutes. Remove
skillet from heat, and add white wine and tomatoes. Simmer about 1 minute. Stir
in Marinara Sauce; season with salt and pepper, and keep warm.
Bring another large pot of salted water to a boil. Drain dasheen
and sweet potato, and pass through a ricer into a large bowl. Add eggs and
nutmeg; season with salt and pepper, and stir to combine. Slowly add flour,
stirring until fully incorporated.
Using two wet teaspoons, dip out a rounded spoonful of the gnocchi
mixture. Transfer the spoon to your left hand with the gnocchi mixture; place
the other spoon on top of the gnocchi mixture, and smooth with the bottom of
the other wet spoon. Then slide the second spoon under the gnocchi to release
it into the boiling water. Cook until the gnocchi rise to the top and float,
about 5 minutes. Drain, and add to skillet with Marinara Sauce, tossing to
coat. Serve with grated Parmesan.
MARINARA
SAUCE Makes 3 cups:
