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Place sweet potato puree, flour, semolina, egg yolks, Fustini’s Single Varietal Extra Virgin Olive Oil, Parmesan cheese, nutmeg, and salt into bowl and mix with fork to combine. Divide into 8 portions and roll each out into a long tube on a floured work surface. Cut each tube into one inch pieces and pinch lightly to form the gnocchi.
Place Fustini’s Sage and Wild Mushroom Olive Oil in large sauté pan over moderately high heat. Once smoking, add the butter and stir to brown.
Bring 2 quarts salted water to a boil. Once boiling, drop the gnocchi in by batches and cook for a minute or until they float.; Immediately remove from the water and place into sauté pan with brown butter. Sprinkle with the fresh sage and serve in Parmesan cup with a dollop of Mascarpone cheese, a sprinkle of prosciutto, and the maple glazed endive.
Heat butter and Fustini’s Single Varietal Extra Virgin Olive Oil in large skillet over moderate heat. Add the endives cut side down and sauté without turning over until browned, 3 to 5 minutes. Turn the endives over and add the Fustini’s Maple Balsamic Vinegar and maple syrup and bring to a boil. Turn the heat to low and cook until thickened and the endives are glazed. Remove from the heat and serve immediately.
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