Ingredients
- 1 lb Dasheen, peel, cut in 2-3"pieces
- 1 lb Sweet potato, peel, cut in 2-3"pieces Coarse salt
- 2 tsp Extra virgin olive oil
- 2 Tbsp. Basil, very thinly sliced
- 1 tsp Garlic, chopped
- 1/4 c. Dry white wine
- 1 c. Tomatoes, finely minced
- 1/2 c. Marinara Sauce, Recipe follows Freshly grnd pepper
- 2 lrg Large eggs, lightly beaten
- 1/2 tsp Freshly grated nutmeg
- 1 c. All-purpose flour Grated Parmesan cheese, for garnish
- 1/2 c. Extra virgin olive oil
- 1/4 c. Minced onion
- 4 x Cloves garlic, chopped
- 1 Tbsp. Minced basil
- 1/4 c. White wine
- 4 lb Tomatoes, diced
- 1 Tbsp. Light brown sugar
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Dasheen Gnocchi And Marinara Sauce
Servings: 6
Directions
- DASHEEN GNOCCHI
- 1. Place dasheen and sweet potato in salted water to cover. Bring to a boil, and simmer till fork tender, about 30 min. Meanwhile, heat extra virgin olive oil in a large skillet. Add in basil and garlic, and cook 1 to 2 min.
- Remove skillet from heat, and add in white wine and tomatoes. Simmer about 1 minute. Stir in Marinara Sauce; season with salt and pepper, and keep hot.
- 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 in Large eggs and nutmeg; season with salt and pepper, and stir to combine. Slowly add in flour, stirring till fully incorporated.
- 3. Using two wet tsp., dip out a rounded spoonful of the gnocchi mix. Transfer the spoon to your left hand with the gnocchi mix; place the other spoon on top of the gnocchi mix, 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 till the gnocchi rise to the top and float, about 5 min. Drain, and add in to skillet with Marinara Sauce, tossing to coat. Serve with grated Parmesan.
- MARINARA SAUCE Makes 3 c.
- Heat extra virgin olive oil in a medium saucepan over medium heat. Add in onion, garlic, and basil. Cook till onions are translucent/soft, 3 to 4 min. Remove pan from heat, and add in white wine. Return to heat, and add in tomatoes and brown sugar. Reduce heat to medium-low, and simmer till thick, 1 to 1 1/2 hrs.
- 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 which 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.
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