Golden Sweet Potato and Criollo Cheese Gnocchi with Malbec Mushroom Ragout

Instructions

1. 1

   1. Preheat the oven to 400°F (200°C). Place the sweet potato on a baking dish, drizzle with 1 tablespoon olive oil, add a pinch of salt, and roast for 25 to 30 minutes at 400°F (200°C) until very tender.

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   2. Remove the sweet potato from the oven and mash until smooth while still hot. Let it cool for 10 minutes so excess steam can escape.

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   3. Mix the egg yolk, 50 g grated criollo cheese, 1/2 teaspoon salt, black pepper, and nutmeg into the mash. Add the all-purpose flour gradually until you get a soft, slightly moist, manageable dough, without overworking it.

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   4. On a floured surface, divide the dough into portions and roll into logs about 3/4 inch thick. Cut into small gnocchi pieces and place them on a lightly floured tray.

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   5. Bring a large pot of water with a pinch of salt to a boil. Cook the gnocchi in batches; once they float to the top, cook 1 minute more and remove with a slotted spoon. Set aside on a lightly oiled tray.

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   6. For the ragout, heat a wide skillet over medium heat. Add 1 tablespoon olive oil and 20 g butter. Cook the onion with a pinch of salt for 6 to 8 minutes until tender. Add the garlic and cook 1 minute more.

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   7. Add the sliced mushrooms and cook for 8 to 10 minutes, stirring, until browned and their liquid evaporates. Stir in the fresh thyme and Malbec wine, scrape the bottom of the pan, and let it reduce for 3 to 4 minutes.

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   8. Add the crushed tomato and hot vegetable broth. Simmer the ragout over medium-low heat for 12 to 15 minutes until slightly thickened. Adjust with the remaining salt and black pepper.

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   9. In another large skillet, melt the remaining 20 g butter over medium heat with the remaining tablespoon of olive oil. Brown the cooked gnocchi in batches for 2 to 3 minutes per side until crisp and golden.

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    10. Fold the golden gnocchi into the ragout or plate them with the ragout on top. Finish with the remaining 50 g grated criollo cheese, the extra grated cheese, and chopped fresh parsley. Serve hot.