There are very few things I love more than homemade red potato gnocchi. And to top it with a big bloody steak and some sweet potato leaves.
2 pounds Red Potatoes (or large russet potatoes)
1 cup of Flour (and some extra on the side to prevent sticking)
Salt (to taste)
2 large garlic heads
2 large bushels of sweet potato leaves
Couple nice cuts of steaks
IPA beer sauce
Preheat oven to 400 for the roasted garlic. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 inch of the top of cloves, exposing the individual cloves of garlic. Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at for 30-35 minutes, or until the cloves feel soft when pressed. Once done set aside to cool.
Wash the potatoes and slice them into one inch chunks. Then place them in a pot of cold water with a table spoon of salt and turn your stove on high. Once your water begins to boil turn your stove down to medium.
While the potatoes are cooking it is a good time to heavily flour your cleaned counter top so the gnocchi doesn’t stick when you form it.
Once the potatoes are soft and cooked blanch them for about 5 minutes so that they will be easier to mold. I like to keep the skins on because it adds some nice color to the gnocchi. Mash the potatoes up and salt/pepper the mixture. Also adding in sliced up chunks of the roasted garlic now.
Once the potatoes are cool add in two whisked eggs and knead the dough into a long rope, about a 1/2 inch in diameter. Cut about 1 inch size gnocchi pieces from the dough rope. At this stage you can get fancy and add the fork slits into the gnocchi but I’m normally to impatient for this step.
Once your gnocchi is in the shape of your liking, start placing your gnocchi into a pot of salted boiling water with a slotted spoon. Give it a good stir to ensure that they do not clump together. Your water will change colors and begin to look milky due to the flour that kept the gnocchi pieces from clumping together. You’ll know it’s done with they are all floating and fighting each other to be on top.
Remove carefully and place in a colander to drain completely.
Cook your steak to your temp preference.
For the sweet potato leaves I like to saute them in butter and fresh garlic.
And the IPA beer sauce I used is the one that I have below in one of the previous posts. It goes really well with the slight bitterness of the leaves and the gnocchi really absorbs it.