Boniato Gnocchi
Roasted Rocoto Sauce and Parmesan
Chef Eileen Andrade of Amelia’s 1931 | Miami, FL
Yield: 6 servings
Adapted by StarChefs | May 2025 | Photo:
INGREDIENTS
Gnocchi:
Kosher salt
5 Spanish sweet potatoes, peeled
2 ½ cups all-purpose flour
3 whole eggs
Roasted Rocoto Sauce:
2 bell peppers, seeded and chopped
1 rocoto pepper, seeded and chopped
1 Spanish onion, peeled and chopped
4 tablespoons olive oil
1 tablespoon kosher salt
¼ tablespoon ground black pepper
8 tablespoons butter
2 tablespoons chopped garlic
4 ounces heavy cream
½ cup grated parmesan
To Assemble and Serve:
Grated parmesan
Parmesan crisp
METHOD
For the Gnocchi:
Bring a large pot of salted water to a boil. Add potatoes and cook until tender. Pass through a ricer and let cool. Once cooled, place potatoes in a mixing bowl. Fold in remaining ingredients. Transfer dough to a lightly floured work surface. Roll into ½-inch thick logs. Cut into 1-inch pieces. Transfer to a parchment-lined sheet tray and freeze.
For the Roasted Rocoto Sauce:
Heat oven to 425°F. In a mixing bowl, combine peppers, onion, olive oil, salt, and pepper. Toss to coat. Transfer to a parchment-lined sheet tray. Roast 10 minutes. Let cool. In a sauté pan over high heat, melt butter. Add cooled pepper mixture and garlic. Cook 5 minutes. Transfer to a Vitamix Commercial blender. Add heavy cream and cheese. Season with salt. Blend on high speed until smooth. Set aside.
To Assemble and Serve:
In a pan over medium heat, warm Roasted Rocoto Sauce. Add desired amount Gnocchi and cook 3 minutes, or until warmed through. Transfer to a serving bowl. Finish with grated parmesan and parmesan crisp.
