Soaked Sweet Potato Gnocchi with Havarti Cheese Sauce Recipe
Sweet and spicy soft gnocchi are engulfed in a creamy cheese sauce that will please the whole family. This dish does take some time to prepare, but it's not difficult. We make it a family event and enjoy each other's company while we're preparing it.
2 1/2 cups freshly ground wheat, spelt or kamut flour, or as needed
2 pounds mashed sweet potato, room temperature
1 cup parmesan cheese, grated
1 pastured egg, beaten
1/2 cup whole plain yogurt or kefir
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon nutmeg
2 teaspoons unrefined sea salt
1 tablespoon arrowroot flour
1 tablespoon grass fed butter
1 cup cream (not ultrapasturized)
1/3 pound of Havarti cheese, preferably grass fed
Combine all of the ingredients for the gnocchi in a large bowl. The dough should be thick like play-doh. Add additional flour if necessary. Be careful not to overwork the dough as it will become too tough. Only stir until ingredients are pretty well combined. Cover and allow to sit on the counter overnight, or at least 8 hours.
Prepare the gnocchi to cook by putting on a large pot of water on to boil.
Divide the dough into 4 or so pieces. Lightly flour your work surface and roll each piece into a long log that is no more than 1/2 inch diameter. Dough should not be too sticky. If it is, add more flour to your work surface. Slice each log into pieces no more than 1/2 inch wide. Trust me here. These things grow. Keep them small for better mouth feel. My kids like to help roll them out and cut them. :)
If you'd like to, roll each piece with the back of a fork to create the classic gnocchi shape, but it's not necessary and it's very time consuming.
Working in small batches, drop gnocchi into salted boiling water. Gnocchi should sink to the bottom and then rise to float. Just because they are floating does not mean they are done though. They take about 3-4 minutes to cook. Remove finished gnocchi with a slotted spoon to a large bowl. Continue with the rest of the gnocchi until done.
Make the sauce by heating a medium saucepan on medium heat. Melt the butter and add the arrowroot flour. Stir to combine. Slowly whisk in the cream and allow the mixture to thicken. Add the shredded havarti and stir constantly until melted into the sauce.
Remove from heat and pour over cooked gnocchi. Serve immediately.