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Mario Batali's Sweet Potato Dumplings with Red Eye Gravy

Thanksgiving Sweet Potato Dumplings with Red Eye Gravy Mario Batali
Sweep Potato Dumplings with Espresso Gravy and Parmesan
skill level
Easy
time
60-120min
servings
12
cost
$
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Showcase Fall's produce with these sweet potato pockets. The espresso add a noticeable kick that is sure to impress.
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ingredients
  • 2 pounds Sweet Potatoes
  • 1/2 cup Parmigiano-Reggiano (freshly grated; plus more for garnish)
  • 4 eggs (beaten)
  • 1 teaspoon Fresh Nutmeg
  • Salt and pepper to taste
  • 2 cups All-Purpose Flour (plus more for bench flour)
  • 1/2 cup Butter (1 stick)
  • 1 Shot of Espresso (about 1 1/2 ounces)
  • 3 tablespoons chopped Chives for garnish
  • 1/3 cup Sour Cream
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 pounds Sweet Potatoes
    Preheat the oven to 400 degrees F. On a foil lined baking sheet, bake sweet potatoes until fork tender, about 40-50 minutes. Remove and allow to rest until cool enough to handle.
  • 2
    1/2 cup Parmigiano-Reggiano (freshly grated; plus more for garnish)
    4 eggs (beaten)
    1 teaspoon Fresh Nutmeg
    Salt
    2 cups All-Purpose Flour (plus more for bench flour)
    Cut sweet potatoes in half and scoop out the flesh into a large bowl. Mash until smooth. Add cheese, eggs, nutmeg, salt and about 2 cups of flour. Using a wooden spoon or hands mix until combined making sure not to over mix to avoid tough dumplings. Add more flour until dough is only slightly sticky to the touch. Divide the dough into four pieces. Roll the dough out into coil shape "ropes" and then cut into 1 inch pieces and set aside.
  • 3
    Salt
    Bring a large pot of water to a boil and season with salt. Add the dumplings and cook until all of the dumplings float to the top.
  • 4
    1/2 cup Butter (1 stick)
    1 Shot of Espresso (about 1 1/2 ounces)
    3 tablespoons chopped Chives for garnish
    1/3 cup Sour Cream
    Heat a pan over medium heat and add the butter, cook until it begins to brown and add the dumplings. Add the espresso and toss to coat. Serve with chopped chives and sour cream.
 
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