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Sweet potato and almond gnocchi with ham and sage

Mia Villar Raurich
Sweet potato and almond gnocchi with ham and sage ~ Main courses Recipes ~ La ragazza col mattarelloToday, sweet potato and almond gnocchi with ham and sage. An invention I came up with, which can serve you well for celebrating the Castañada, Halloween, or simply to brighten up an autumn meal. Gnocchi can be made with many ingredients, although, as you surely already know, the most popular ones are potato. For the first gnocchi recipe on the blog, I chose sweet potato because, apart from how good they turned out, it could serve as an idea for next week.

I don’t know why it’s so hard for me to find fresh sage in Sabadell. I always have to go look for it in Barcelona. If you have the same problem, I recommend you use half a sprig of rosemary instead, also fresh, but easier to find. The result will be just as good. Have you seen what “terrifying” little guests have appeared around my plate of gnocchi? There was no way to get rid of them. They wanted to eat them all.

I tried to scare them with this terrifying music, from the movie Suspiria, by Dario Argento, but it only served to make them feel even more at home. They became so insistent that in the end, we even had to serve them as if they were at a restaurant… I wish you all a happy Castañada or Halloween!

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Sweet potato and almond gnocchi with ham and sage
Autor:
Número de raciones: 4
Tiempo de preparación: 
Tiempo de cocción: 
Tiempo total: 
Ingredientes
  • 500 g sweet potato (peeled)
  • 100 g durum wheat flour
  • 50 g almond flour
  • 1 egg
  • Nutmeg
  • 70 g butter
  • 150 g Serrano ham
  • Two fresh sage leaves or half a teaspoon of dried sage
  • Salt
  • Pepper
  • Olive oil
Instrucciones
  1. Wash and boil the sweet potatoes whole. The cooking time depends on the size of the sweet potatoes. To know when they are cooked, prick them with a toothpick. If it goes in without force, they are cooked.
  2. Peel them and mash them with a potato ricer or simply with a fork.
  3. Make a hole in the middle of the sweet potato paste, add the egg in the middle, and start mixing.
  4. Incorporate the almond flour and the wheat flour little by little, until you get a dough that doesn't stick to your fingers. Firm enough to make the gnocchi.
  5. Form the gnocchi like mini croquettes on a floured surface. Gently shake the gnocchi so they don't have excess flour.
  6. Let them rest for half an hour.
  7. Cook the gnocchi in a pot with plenty of boiling water, previously salted to taste. They cook very quickly. Just wait for them to float and they can be removed from the pot.
  8. Leave the gnocchi momentarily in a bowl, coated with a drizzle of oil, so they don't stick to each other while the sauce is prepared.
  9. Heat the butter and add the ham cut into very small pieces and the sage. When the ham starts to brown, add a ladle of the gnocchi cooking water. Stir and wait for the sauce to bind and thicken a little.
  10. Remove the sauce from the heat, add the gnocchi, and sauté for 10 seconds, shaking the pot or pan by the handle. It is not recommended to use a spoon or fork for this operation. The gnocchi are quite delicate and could break or lose their shape unintentionally.
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