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CHEF'S CORNER

 
Yam Gnocchi
By: Aham Amachi

 

 

The great thing about tubers (potatoes, sweet potatoes and yams) is their versatility. From baked, to fried, mashed, to thickeners in stews they are a great friend in the kitchen. They can also be used to make pastas - specifically gnocchi. Since I have been eating yams (not to be mistaken for sweet potatoes) for most of my life in one form or another, I figured why not see if they could be turned into gnocchi. If you can fry them like a potato, bake them like a potato or boil them like a potato why not gnocchi? My experiment yielded great results. The gnocchi turned out to be very light and pillowy dumplings that pair well with rich or light sauce applications. Enjoy!
 

Ingredients:
3 lbs. yellow yams
2c grated parmesan, asiago cheese blend
2 whole eggs
2 cups all-purpose flour
4 tablespoon extra virgin olive oil
Salt & pepper to taste
 
Equipment:
Food mill, potato ricer or a food processor w/ cheese shredder attachment, medium size mixing bowl
 
Preparation:
1) Using a chef's knife (or sharp kitchen knife) peel the skin from the yams and cut them into small chunks
 
2) Place chunks in a medium stock pot with cold salted water. Place on stove top over medium heat and bring to a simmer
 
3) Occasionally stir the yams to prevent from sticking to the bottom of the pot (the yams have a slightly higher starch content than potatoes)
 
4) Once the yams are fork tender - drain and let cool slightly to handle
 
5) Run the yams through the food mill (if you don't have a food mill or potato ricer a food processor with the shredding attachment will work) into a medium mixing bowl
 
6) After the yams have been grated, add the cheese, 1/4 cup of the flour, salt & pepper. Fold together until thoroughly combined
 
7) Add 1/2 cup flour and one egg. Fold into mixture. Add second egg and remaining flour. Fold into mixture. Note if yams are still on the hot side let cool so the eggs don't scramble.
 
8) Mixture should form a smooth dough ball. If the ball is still tacky (sticky) add about 1/4 cup flour. If the ball seems to dry add some water.
 
9) Cut the ball into quarters. Take one quarter and roll into 1/2 inch rope. Cut rope into 1/4 inch pieces and place on a parchment covered sheet tray (or Tupperware container that can fit in your freezer).
 
10) Repeat step 9 with the remaining 3 quarters
 
11) Place the yam gnocchi in the freezer
 
12) Once the gnocchi has frozen you can transfer them to freezer bags
 
13) The gnocchi will hold in the freezer for approximately 6 months
 
 


 

 
 

To cook:
1) Bring salted water to a boil
 
2) Add gnocchi and slightly stir
 
3) Once gnocchi begin to float drain and add to your favorite sauce – Enjoy!
 
 
 

Aham is a graduate of The Restaurant School in Philadelphia. He has worked as cook at Cuvee Notre Dame in Philadelphia and Sous Chef at the former 'Stazi Milano' in Jenkintown. Currently, he is the Manager of Operations for The Philadelphia Catering Company.
 
 
 
 

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2019 South 26th Street, Philadelphia, PA 19145 · Phone: 215.468.0518 · Fax: 215.468.0818 · E-mail:
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