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Dasheen Gnocchi and Marinara Sauce

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Jamaican 6 Servings

INGREDIENTS

1 lb Dasheen; peel, cut in 2-3"pcs
1 lb Sweet potato; peel, cut in 2-3"pcs
Coarse salt
2 ts Olive oil
2 tb Basil; very thinly sliced
1 ts Garlic; minced
1/4 c Dry white wine
1 c Tomatoes; finely chopped
1/2 c Marinara Sauce; Recipe follows
Freshly ground pepper
2 lg Eggs; lightly beaten
1/2 ts Freshly grated nutmeg
1 c All-purpose flour
Grated Parmesan cheese; for garnish
1/2 c Olive oil
1/4 c Chopped onion
4 Cloves garlic; minced
1 tb Chopped basil
1/4 c White wine
4 lb Tomatoes; diced
1 tb Light brown sugar

INSTRUCTIONS

MARINARA SAUCE
DASHEEN GNOCCHI
1. Place dasheen and sweet potato in salted water to cover. Bring to a
boil, and simmer until fork tender, about 30 minutes. Meanwhile, heat olive
oil in a large skillet. Add basil and garlic, and cook 1 to 2 minutes.
Remove skillet from heat, and add white wine and tomatoes. Simmer about 1
minute. Stir in Marinara Sauce; season with salt and pepper, and keep warm.
2. Bring another large pot of salted water to a boil. Drain dasheen and
sweet potato, and pass through a ricer into a large bowl. Add eggs and
nutmeg; season with salt and pepper, and stir to combine. Slowly add flour,
stirring until fully incorporated.
3. Using two wet teaspoons, dip out a rounded spoonful of the gnocchi
mixture. Transfer the spoon to your left hand with the gnocchi mixture;
place the other spoon on top of the gnocchi mixture, and smooth with the
bottom of the other wet spoon. Then slide the second spoon under the
gnocchi to release it into the boiling water. Cook until the gnocchi rise
to the top and float, about 5 minutes. Drain, and add to skillet with
Marinara Sauce, tossing to coat. Serve with grated Parmesan.
MARINARA SAUCE Makes 3 cups
Heat olive oil in a medium saucepan over medium heat. Add onion, garlic,
and basil. Cook until onions are translucent, 3 to 4 minutes. Remove pan
from heat, and add white wine. Return to heat, and add tomatoes and brown
sugar. Reduce heat to medium-low, and simmer until thick, 1 to 1 1/2 hours.
NOTES : At the Strawberry Hill resort in Jamaica, executive chef James
Palmer takes an innovative approach to the island's native ingredients to
create what he fondly calls "new Jamaican cuisine." He reinterprets
gnocchi, Italian potato dumplings, by making them with dasheen and
pale-yellow sweet potatoes. He serves dasheen gnocchi with a fresh marinara
sauce. Dasheen is a root vegetable grown in the wetlands of Jamaica and
elsewhere in the eastern Caribbean. More commonly known as taro root, this
knobby brown tuber has white fibrous flesh that develops a nutty flavor
when cooked. The Jamaican sweet potato's pale-yellow flesh has a subtle
flavor. Dasheen and pale sweet potatoes can be found at West Indian
markets. Nestled in the Blue Mountains, Strawberry Hill sits majestically
on a hilltop outside Kingston, Jamaica, at a lofty altitude of 3,100 feet.
Recipe by: Martha Stewart http://www.marthastewart.com
Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Mar
6, 1998

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