Recipes
Recipe by Matthieu Jolly, chef at l’Ajoupa2gros, in collaboration with Karine Desserre-Pezé
Sweet Potato and Coconut Milk Gnocchi
Equipment you’ll need:
Cutting board
Knife
Vegetable peeler
Saucepan with lid
Colander
Saucepan
Spatula
Measuring spoons
Measuring cups
Scissors + large glass
Masher or fork
Small bowl (to break the egg)
Fork
Baking sheet or plate covered with parchment paper
Slotted spoon
Plate covered with paper towel
Shallow bowls for serving
Ingredients
For the gnocchi:
1 sweet potato
1 piece turmeric (10 g) or ½ teaspoon ground turmeric
2 garlic cloves
1 egg yolk
1 cup (130 g) flour, or a bit more if needed
1/3 cup (50 g) corn starch
1 sprig thyme or French thyme
1 bay leaf or 1 allspice leaf
For the coconut beurre blanc sauce:
1 shallot or small onion
150 ml (⅔ cup) apple cider vinegar (or other vinegar)
125 g butter
¼ cup cream
1/2 can coconut milk (200 ml)
Salt and pepper to taste
For garnish:
1/2 red pepper or 4 sweet chili peppers
Optional: A few cilantro leaves
Preparation
Steps:
Cook the sweet potato
Peel and chop the sweet potato
Put the sweet potato in the saucepan and add the turmeric, 2 garlic cloves, 1 sprig of thyme or French thyme, 1 bay leaf or allspice leaf
Cover with water, put the lid on, and cook.
Make the coconut beurre blanc sauce:
Peel and dice the shallot and fry it in the vinegar
Add the butter and the cream
Add the coconut milk, salt, and pepper
Let simmer
Remove seeds from the red pepper or sweet chili peppers and dice. Set aside.
Finely chop the cilantro. Set aside.
Make the gnocchi dough
Once the chopped sweet potato is cooked, drain and rinse under cold water. Drain again.
Mash the sweet potato with a masher or fork, then add the flour, corn starch, and egg yolk.
Mix well.
Prepare and cook the gnocchi
Fill a saucepan with water and set to boil.
Flour your work surface. Take some of the gnocchi dough, shape it into a long tube, and cut it into pieces.
Use a fork to press ridges into the top of each gnocchi (optional). Place the gnocchi on a sheet of lightly floured parchment paper.
Using a slotted spoon, place a few gnocchi in the boiling water. Remove them as soon as they float to the surface.
Repeat with the rest of the dough.
Serving
Place the gnocchi in a shallow bowl
Pour a bit of the coconut beurre blanc sauce into the bowl
Sprinkle with diced red pepper or sweet chili pepper
Sprinkle with cilantro leaves.
Enjoy your lunch!
