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Making sweet potato gnocchi was easier than I ever thought! The first time was daunting but it got easier each time I made it. And you only need remember the number 1! Truly! You will see as you make it why this is!!!
2 lbs sweet potatoes (approximately 3 medium sweet potatoes)
1 cup flour
1 teaspoon salt
Preheat oven to 400F.
Wash sweet potatoes and prick the skin several times with a fork to release steam as they cook.
Cook on a tin foil lined baking sheet for ONE hour or until a fork inserted into the potatoes indicates that they are soft and fully cooked throughout.
Remove from oven and slit the skin to release all the steam.
Allow to cool for ONE hour.
When cool, remove the flesh from the skin of the sweet potatoes. Discard skin. Mash or puree sweet potato flesh.
Scope ONE cup of flour onto your work surface. Add in ONE teaspoon of salt and ONE cup of sweet potato. (reserve any extra sweet potato mash for another use).
By hand, bring the ingredients together kneading until the dough feels like a soft smooth pillow. This process may take more flour to achieve. Beware: adding too much flour will make the resultant gnocchi tough and too little flour will make the dough sticky (tough to work with) and unlikely to stick together.
Once the dough is complete, cut into 6 or 8 wedges.
Roll a single wedge into a ONE inch thick log. Cut into ½” pieces. With a floured fork, compress each piece so it is ONE INCHE wide and long. Repeat with other wedges. Allow to rest for ~15 minutes to one hour.
In rolling boiling salted water, add in gnocchi (you will need to work in batches to not decrease the temperature of the water). After one minute, the gnocchi should float. Once they float in the boiling water, they are done!
Serve with a browned butter sage sauce garnished with candied pecans.
Or in a blue cheese sauce. Or in a tomato sauce. Or in a mushroom ragu. Or … be creative!
Pair with Lavelle's Vidal, Robert's Block Riesling or Elisha's Chardonnay!