Gourmet Sweet Potato Gnocchi with Cupuaçu Dashi and Crispy Prosciutto

Gourmet Sweet Potato Gnocchi with Cupuaçu Dashi and Crispy Prosciutto

120 mins
medium
2 servings

A delightful fusion dish featuring creamy sweet potato gnocchi, a vibrant cupuaçu dashi broth, and crispy prosciutto. Perfect for a special occasion or a weeknight treat.

BrazilianDinnerFallGourmetVegetarian

Equipment Needed

  • Baking sheet
  • Blender/Food Processor
  • Fine-mesh sieve
  • Parchment paper
  • Piping Bag
  • Saucepan

Ingredients

  • 15.00 gDried Kombu seaweed(Adds depth of flavor to the dashi.)
  • 30.00 gDried Mushrooms(Use a variety for a richer flavor profile.)
  • 3.00 stalksFresh Shiitake Mushrooms(For the crispy topping.)
  • 1.00 teaspoonCoriander Seeds(For a warm, earthy aroma.)
  • 1.00 teaspoonGreen Pepper(Adds a touch of spice.)
  • 1.00 pieceParmesan Cheese(Use a grated Parmesan for a more intense flavor.)
  • 0.50 mediumShallots(For a subtle onion flavor.)
  • 1.00 cupWater(Adjust to desired consistency.)
  • 20.00 gDried Cupuaçu(For a unique tropical flavor.)
  • 300.00 gSweet Potatoes(Peeled and cooked.)
  • 1.00 cupFresh Cream(Adjust to desired consistency.)
  • 1.00 pinchSalt(Adjust to taste.)
  • 50.00 gArrowroot Starch(For thickening the gnocchi.)
  • 1.00 sliceProsciutto(For the crispy topping.)
  • 1.00 tablespoonSesame Oil(For flavor and aroma.)

Instructions

1

Combine seaweed, mushrooms, coriander, pepper, parmesan, and shallots in a saucepan. Add water and simmer for 40 minutes, avoiding a boil.

Estimated time: 40 minutes

2

Stir in dried cupuaçu during the last 15 minutes. Strain through a fine-mesh sieve lined with cheesecloth. Set aside.

Estimated time: 15 minutes

3

Blend cooked sweet potatoes and cream until smooth and creamy, avoiding a runny consistency. Season with salt.

Estimated time: 10 minutes

4

Mix arrowroot starch with a little water to form a paste. Add to the sweet potato mixture and cook over medium heat until thickened.

Estimated time: 10 minutes

5

Pipe the mixture onto a bed of ice to firm. Cut into gnocchi shapes and place in a bowl with a drizzle of oil to prevent sticking.

Estimated time: 10 minutes

6

Preheat oven to 140°C. Place prosciutto and sliced shiitake mushrooms on a baking sheet lined with parchment paper.

Estimated time: 5 minutes

7

Drizzle with sesame oil and season with salt. Bake for 35 minutes, or until crispy. Chop prosciutto for serving.

Estimated time: 35 minutes

8

Heat the dashi broth gently. Add the gnocchi and cook for a few minutes until heated through.

Estimated time: 5 minutes

9

Serve the gnocchi topped with the crispy prosciutto and mushroom mixture, and drizzle with extra dashi broth.

Estimated time: 5 minutes

10

Garnish with fresh herbs, if desired.

Estimated time: 2 minutes