Sweet Potato Gnocchi with Liberty Duck Confit, Brown Clamshell Mushrooms
and Swiss Chard
Serve with Kendall-Jackson Pinot Noir

Recipe by Justin Wangler

Serves 8 (with leftover gnocchi for your freezer)

Sweet Potato Gnocchi Ingredients:

  • 3 lbs. sweet potatoes, rinsed and patted dry
  • 1 Tbsp. olive oil
  • 1 Tbsp. kosher salt
  • 2 eggs
  • 1/4 tsp. nutmeg, freshly ground
  • 1 Tbsp. kosher salt
  • 3/4 C. flour, sifted
  • 2 gallons water
  • 1/2 C. kosher salt

Preparation:

Place sweet potato puree in medium mixing bowl and add eggs, nutmeg and 1 Tbsp. salt. Fold ingredients together using a rubber spatula. Once combined, add flour to potato mixture and gently stir until all flour is incorporated into the gnocchi batter. Place batter in a large pastry bag and refrigerate.

Place a large saucepot over high heat and add water. Season with kosher salt and bring water to a boil. Using kitchen shears, remove tip from pastry bag until open diameter is about the size of a dime. Directly above the surface of the boiling water, gently squeeze small amount of batter from the bag and snip off with scissors once gnocchi is 1 to 1� -inches long. The dumpling will safely drop into the water. Repeat quickly to make ten gnocchi. Once the gnocchi float, allow to cook for 1 minute and remove with a slotted spoon. Repeat until all batter is prepared in gnocchi form. Transfer to a pan lightly coated with vegetable spray. Gnocchi can be frozen for future use at this point.

Mushroom Swiss Chard Ingredients:

  • 1 bunch Swiss chard
  • Kosher salt
  • 2 Tbsp. butter
  • 4 dozen gnocchi
  • 10 medium sage leaves, torn
  • 6 oz. duck confit
  • 1 small shallot, minced
  • 4 oz. brown clamshell mushrooms
  • 1 Tbsp. water
  • 1 Tbsp. maple syrup
  • 1/8 C. toasted pecans, crushed
  • 4 Tbsp. Carmody cheese, grated

Preparation:

Remove leaves from stem of chard and rip into 1-inch pieces. In a large sauce pot, add water and bring to a rolling boil. Heavily salt the water. Drop chard into the water until lightly wilted, approximately 30 seconds. Remove from boiling water and immediately place chard into ice water. Drain chard and squeeze out any additional liquid.

In a small non-stick saut� pan, brown 1 Tbsp. butter. Add gnocchi and sage and gently brown gnocchi on both sides over medium heat. Add the duck confit and cook until the gnocchi become golden brown and crisp. Remove from heat and reserve.

In a separate 12-inch non-stick saut� pan, brown 1 Tbsp. of butter on medium-high heat. Add shallots and mushrooms and cook for 1 to 2 minutes. Add chard and cook for 1 minute. Add the water and maple syrup and cook until nicely glazed. Season the mixture with salt and toss with pecans.

To serve: Place the Mushroom Swiss Chard in a bowl and garnish with Gnocchi and Duck Confit. Top with grated Carmody cheese.