Sweet potato gnocchi, pear, gorgonzola, crispy coppa
INGREDIENTS serve 8:
800 g potatoes (Bintje)
800 g sweet potatoes
300 g Flour
180 g thick fresh cream
300 g Gorgonzola
16 slices of coppa
100 g rocket
Modena Balsamic Vinegar
2 tablespoons olive oil
2 tablespoons chopped chives
Cook the peeled potatoes in a generous amount of salted water.
In another saucepan, cook the peeled sweet potatoes in boiling salted water.
Drain the 2 preparations and mash them into a fine purée, using a vegetable mill.
Stir in the eggs and mix thoroughly. Gradually pour in the flour and knead until you obtain a thick dough.
Form long rolls on the floured work surface. Cut into sections about 2 cm long.
Let them rest for 15 minutes, well separated, under a cloth.
Cut the shallots and brown them with olive oil.
Finish with a tablespoon of balsamic vinegar to caramelise everything well.
Soak with cream and reduce for 3 minutes.
Cut 16 fine Gorgonzola pieces, add the trimmings and excess into the cream.
Cook this sauce until smooth, add pepper and keep warm.
Grill the coppa slices in the oven so that they are crispy and then cut them in half.
Peel and cut the pears into 8 and set aside.
Bring a generous amount of salted water to a boil and pour in the gnocchi all at once. As soon as they rise to the surface (in 3 minutes maximum), they are cooked. Drain them immediately.
Carefully mix them with the cream sauce.
Serve in soup bowls.
On top, arrange crispy coppa, pear wedges, fine Gorgonzola chips, chopped chives and rocket leaves in an alternate pattern.
Season with a few drops of Modena Balsamic Vinegar.
Serve. Buon Appetito!