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A New Twist on Gnocchi

Come try a new twist on gnocchi which is traditionally an Italian potato dumpling made from riced potatoes, eggs & flour.  I opted to use sweet potatoes instead, thinking the sweetness of the potato would be a delicious accompaniment to the rich, salty flavors in the duck confit.  I researched various styles of gnocchi and then adapted my recipe to the wetter, denser meat of the sweet potato which took several days of testing (and eating) to end up with this final result … and I’m very pleased with it.  The sweet potato gnocchi are sautéed in brown butter (which has a wonderful nuttiness) and sage and are finished with parmesan, and are then served with sautéed Swiss chard & duck confit.  I hit Ross up for pairings and he said it would be delicious with:
Saint Cosme 2008 Côtes-du-Rhône (the classic duck pairing)
Buil & Giné 2006 17.XI Montsant (sweet, spicy, gamey … a great food wine)
Qupé 2007 Syrah (lot of minerals & earth for a Californian Syrah)

Whatever you drink with this, though, don’t miss the dish – it’s delicious! 

Cheers,
Chef Tracey

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Food + Wine archives 

Chef Tracey Stoner Chef Tracey trained at the Baltimore International Culinary College and has been chef at restaurants from Captiva Island, Florida, to Nashville to Seattle.  But the bigger the kitchen, the further removed the chef gets from actually preparing the food that you eat.  When she joined the Portalis Wine Bar team in September 2007, she returned to her basic love of cooking in what her chef boyfriend calls her “dollhouse” kitchen.  There she took on the task of expanding our menu so that our customers would view us as a place to eat dinner while drinking their delicious glass of wine instead of just a place to have a snack.  She has exceeded our expectations … and we think our customers’ as well.