Manufacturing the finest bases, sauces, and desserts with the taste and aroma of made-from-scratch recipes.
10 lbs. Raw Dough
Entrees / Vegetarian
Wash ¾ lb. sweet potatoes thoroughly, cut in half, and bake at 350°F until very soft. Allow to cool slightly, peel off skins, and puree the sweet potato flesh. Blend in 7 egg yolks and 2 tsp. white pepper.
Using a pastry cutter, cut 8 cups semolina flour and 3 Tbsp. RC Instant Food Thickener into the sweet potato mixture until fully incorporated. Place dough on a parchment-lined sheet pan, cover, and rest for at least 2 hours.
Roll dough into 1-inch thick ropes and slice into ½-inch dumplings. Gently roll each piece over a floured fork to form ridges. Cook formed gnocchi in 1 gallon boiling stock made with RC No Added MSG Harvest Vegetable Base for 5 to 6 minutes until floating and tender. Strain and reserve.
In a large sauté pan, melt unsalted butter and add diced apples, brunoise red bell peppers, minced sage, minced shallots, and ginger puree. Sauté for 2 to 3 minutes, then toss in the cooked sweet potato gnocchi and a splash of cooking broth to create a light emulsion. Season with black pepper and garnish generously with grated Parmesan cheese before serving.
Gnocchi Binding Performance: Incorporating RC Instant Food Thickener into delicate sweet potato gnocchi dough stabilizes moisture, preventing the dumplings from becoming waterlogged or falling apart during simmering.
Menu Additions & Umami Boost:
• Protein & Veggie Enhancements: Fold in quartered cremini mushrooms, extra sweet potato puree, or pan-seared jumbo shrimp.
• "Umamify" the Sauce: Add a dash of RC Umami Sensations® Mirepoix Powder and RC Umami Sensations® Kokumi Powder into the butter sauté for incredible savory depth.
