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Root Vegetable Gnocchi

Posted on by crusco
23
Jan

Recipe created and provided by Chef Crusco Catering in Austin, Texas

Ingredients

  • Chef Crusco’s Potato Gnocchi
  • 1 Yellow Onion – peeled and cut into 4 parts
  • 4 tbsps. EVOO
  • 1 Potato – peeled and cut into 4 parts
  • 1 Sweet Potato – peeled and cut into 4 parts
  • 1 Butternut Squash – peeled and cut into 4 parts
  • 4 Parsnips – peeled and cut into 2 parts
  • 4 Carrots – peeled and cut into 2 parts
  • 3-4 Cups Vegetable Broth or Water
  • 2 Bay Leaves
  • Coarse Salt & Fresh Ground Pepper – to taste
  • 1/2-1 Cup Heavy Cream
  • 15-20 Sage Leaves
  • 4-5 tbsps. Unsalted butter
  • Pecorino Romano Cheese – grated for garnish

Directions

  1. Prepare the Gnocchi and set them aside to cook later. In a large pot on med heat, add the EVOO and onion. Season with Salt & pepper. Cook for 10-15 minutes or until starting to brown and caramelize.
  2. Add all the root vegetables, broth and bay leaves (you may have to add another 1-2 cups water so it is all submerged in the liquid).
  3. Season with Salt and Pepper and bring to a boil. Reduce heat to medium low, cover and simmer 20-30 minutes or until vegetables are fork tender. Taste and adjust seasoning as needed. Remove and discard bay leaves.
  4. Using a blender, blend the soup in batches until smooth. Transfer back into a clean pot and add the heavy cream. You are looking for a viscous consistency more like a thick sauce than a soup. Set aside.
  5. Place the butter into a small pan on med-high heat. Once the butter melts and starts to bubble, add the sage leaves all at once and fry them (1-2 minutes or until crispy).
  6. Reduce the heat and remove the leaves onto a paper towel lined plate. Season with salt immediately.
  7. Cook the gnocchi in a large pot of salted boiling water. Once they rise to the surface (1-2 minutes) remove them and place into a large bowl or casserole dish. Dress them with EVOO so not to stick.
  8. To plate, place one ladle of the root vegetable cream sauce into a bowl. Add 12-14 gnocchi all around the bowl. Garnish with the sage leaves and Pecorino Romano. Enjoy!
crusco