Great ingredients and little technical know-how is all it takes to make a beautiful, satisfying meal – like this Japanese sweet potato gnocchi. And if you’re busy (aka a human) it doesn’t hurt to have all the elements dropped off for you at home, too.
The new ‘Lo-Cook box’ from farm to doorstep delivery service, Out of the Box Collective, is a once weekly delivery that comes loaded with everything you need for easy and elegant dishes, specially designed for people who don’t have time to waste. They also now have a full service route and will send a chef to prepare the ingredients in your box into at least three full meals, ready to go and labeled in your fridge, so they are there when you need them! Learn all about it…
With our Lo-Cook box and new chef services, we prioritized the desire for delicious home-cooked meals that aren’t taxing on the daily calendar. We know that the only way to sustain healthy eating habits and keep you away from In-N-Out Burger or delivery-overload are meals that are so simple to put together, that it beats waiting on the drive-through line or poking at your smart phone.
Japanese Sweet Potato + Rosemary Gnocchi
by Chef Danielle Goldstein
2 large Japanese sweet potatoes (about 2 lbs), peeled
1 Tbsp fresh rosemary, chopped to a fine dust
½ tsp grated nutmeg
2 cups all-purpose flour
salt and pepper, to taste
3 oz butter, divided
2-3 sprigs fresh sage, washed and leaves picked
Parmesan cheese, grated
4 warm poached eggs (optional)
Cut the sweet potatoes into large chunks and simmer them in salted water until tender but not mushy, about 8-10 minutes. Meanwhile gather your other ingredients and tools.
Drain the sweet potatoes very well. Use a ricer, food mill or masher to mash the sweet potatoes into a smooth puree with no chunks. Add the egg, rosemary, nutmeg, salt and pepper. Mix well. Add about half the flour and use a very gently folding motion to incorporate it. Don’t overmix or your gnocchi will become heavy. Incorporate more flour as needed just until you obtain a very soft and slightly sticky dough.
Cut the dough into 6 pieces. On a floured cutting board, roll one of the pieces into a log about 14 inches long and 1 inch thick. Cut into dumplings and, if you want, roll them over the tines of a fork so they catch the sauce better. Repeat for all the dough. At this point you can freeze them on a baking sheet if you want, or cook them right away.
Bring a pot of water to a boil and add some salt. Meanwhile brown 2 ounces of the butter in a large sauté pan (keep the remaining ounce of butter cold). Add the sage leaves to the brown butter, cook 2 minutes, and turn it off. Add the gnocchi to the boiling water in 2-3 batches, and use a slotted spoon to remove them when they float. Add the boiled gnocchi to the pan with the sage brown butter.
When all the gnocchi are in the pan, add salt, black pepper, 1/3 cup of the water you cooked the gnocchi in, and the other ounce of cold butter. Turn the flame to high heat and sauté for 2-3 minutes until the gnocchi have browned slightly and the sauce is emulsified. Serve in a bowl topped with the sauce, parmesan cheese, and a poached egg if you want.