What To Do With Those Thanksgiving Leftovers: Sweet Potato Gnocchi with Country Ham, Sage Brown Butter and Lump Crabmeat
Sometimes the best part of the meal isn’t the meal itself, but rather the leftovers.
Keeping that in mind, we’ve enlisted the assistance of John Mannino from Mannino’s Italian Bistro (Portsmouth and Virginia Beach) who adds an Italian twist to his leftovers. Sweet potatoes are crafted into gnocchi made even better with gorgeous sage brown butter sauce studded with leftover Virginia ham and lump blue crabmeat.
The Leftovers: Sweet potatoes, country ham
The Encore Eat: Sweet Potato Gnocchi with Country Ham, Sage Brown Butter and Lump Crabmeat
2 pounds leftover sweet potatoes
1/2 ounce unsalted butter
1 egg yolk
2 whole eggs
salt and pepper
1 punch ground nutmeg, optional
1/2–3 pounds all-purpose flour, as needed
1/2 pound country ham, diced
3–4 ounces unsalted butter
10 small fresh sage leaves
1 ounce extra virgin olive oil
8 ounces lump blue crabmeat
salt and pepper
1. Make the gnocchi: Drain potatoes, spread on a baking sheet and dry/heat in oven; push through a ricer. It is important that the potatoes are hot. Transfer to a large mixing bowl and add butter, egg yolks, eggs, salt, pepper and nutmeg.
Incorporate enough flour to make a stiff dough, starting with a minimal amount of flour and adding small amounts as needed. Roll dough into cylinders about 1 inch in diameter and cut about 1–2 inches long.
Cook gnocchi in salted boiling water for 2–3 minutes or until all pieces are floating on top. Lift gnocchi from water with slotted spoon and place on paper towel-lined baking sheet to drain.
2. Make the sauce: Sauté the ham in oil in a large frying pan on medium heat until golden. Add butter, gnocchi and sage. Sauté until gnocchi is golden and butter is light to medium brown. Add crabmeat, salt and pepper. Toss and serve.
If mixture is dry or sticking to the pan, add a couple tablespoons of water to release before plating.
Yields 4–6 servings