Things to Be Thankful For: Sweet Potato Recipe with a Twist
Today we’re dreaming of turkey, stuffing, cranberries, and all the fixings that make Thanksgiving dinner so delicious.
We’re exited to share today a very special recipe from the kitchen of our very own Lauren Teague, who is the Executive Chef at Andaz Savannah’s 22 Square restaurant, as well as the Food and Beverage Director for the hotel. She’s taken the traditional sweet potato and put a delicious spin on it that will take any Thanksgiving feast to the next level.
Check out Lauren’s story below of how she came to make her signature Sweet Potato Gnocchi with Red Russian Kale and Sausage and what makes it so special.
“I believe when you buy high quality ingredients from the right people and places, you shouldn’t have to fuss too much. The local farmers take the stage and the credit on our menus, and you should do the same in your own home. I love to touch the food, from hand rolling breads and rolls, to making fresh pastries. The more interaction you have with what you make, the more love that will go into it. So I believe gnocchi is a great place for all to start. Have your children help, invite your friends and make it a true family dinner. With just a little care,everyone should be a culinary expert in just a short time. We are so very blessed at this time of year to be experiencing wonderful kales, arugulas, collards and such. And of course one of our favorites, sweet potatoes. This wonderful vegetable is a super food, filled with vitamins, beta carotene and antioxidants. Let the food you love be your guide. Add toasted pumpkin seeds or pecans, substitute your favorite greens, or be adventurous and substitute a cranberry glazed duck breast or tri tip. Most of all, enjoy, laugh while you cook, smile with your friends and have a great meal.”
Sweet Potato Gnocchi With Red Russian Kale And Sausage
- Three small to medium sweet potatoes
- One medium Russet potato
- Two eggs, beaten
- 1 1/2 cups all-purpose flour plus more for dusting
- 1-2 teaspoons kosher salt
- Pinch of nutmeg
- 3 cups kale, washed, large stems removed, cut into one-inch sections
- 4-6 ounces sausage (chicken, pork, smoked or Andouille) sliced
- 4 tablespoons butter
- 1/4 cup chicken stock
- Salt and fresh cracked black pepper to taste
- 1/4 cup crumbled goat cheese
- Chopped parsley for garnish (optional)
- Perforate potato and sweet potatoes on all sides with a fork. Bake in 350 degree oven until you can easily pierce them with a fork, about 45 minutes. Let cool until they can be safely handled but still warm. Slice lengthwise and scoop out insides. Add beaten egg and mash with a fork until smooth. Add flour, salt, and nutmeg. Mix together with a wooden spoon or by hand until just combined. If the dough becomes sticky again, add a little bit more flour. Turn dough out to a floured work surface. Gently knead dough three or four times. Divide dough into two to three parts, and roll each piece of dough into a long thin roll, about 1/2 inch in diameter.
- Portion the dough so you get pieces that are roughly 3/4 inches in length. Press each rectangle down lightly with a fork. Remember to dust with flour liberally so the dough doesn’t stick to work surface.
- Bring a large pot of water to a boil. Season with salt. Drop gnocchi into boiling water and cook for 3-5 minutes. They will float once cooked. Drain and set aside.
- Melt 4 tablespoons of butter in a nonstick pan and let butter brown slightly. Add sausage slices and kale until it is slightly wilted. Toss in the gnocchi that you’ve set aside. If pan become dry, add a little chicken stock and cook until the sausage and gnocchi are well heated.
- Adjust seasoning with kosher salt and fresh cracked black pepper. Sprinkle with crumbled goat cheese. Serve immediately.