Jacobson Culinary Arts Academy at Tarpon Springs High School In the state-of-theart kitchens students receive career-oriented instruction in both classical and modern culinary arts with an emphasis on the skills needed to succeed in the Hospitality Industry. The Chefs and student of JCAA are proud to have BergHOFF as a sponsor of our program and the student tested recipe of the month. If you would like to learn more about our program, please go to www.jcaachefs.com
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NOVEMBER 2021
Sweet Potato Gnocchi with Baby Spinach • 1-pound Sweet Potatoes • 1 cup Whole Milk Ricotta Cheese • 1/3 cup grated Parmesan Cheese • 1 ½ teaspoon salt • 1 ¼ cup flour plus more for dusting • 4 cups baby spinach leaves • 8 Tablespoon butter • ½ cup heavy cream • 2 cloves garlic minced fine • 1 teaspoon fine sea salt • ¼ cup freshly grated Parmesan cheese • ¼ teaspoon red pepper flakes (optional)
• Sea salt and freshly ground black pepper Preheat oven 400 degrees Pierce a sweet potato(s) with fork, and bake until tender, let cool. Scrap flesh from sweet potato with a spoon and place in mixing bowl, discard skin Mix ricotta, parmesan, and salt until almost smooth. Add flour ½ cup at a time kneading gently after each addition. Do not over knead. Dough will become easier to handle. Remove dough from bowl and place on lightly floured surface, form into a rectangle. Cut into 4 equal pieces. Working with one
piece at a time, roll out with your hands stretching it into a 12inch rope. Cut into 1” segments with knife or bench scraper. Continue until all is rolled and cut. Bring a large pot of salted water to a boil, add gnocchi, and boil gently until gnocchi float to top. Drain and toss with a small amount of olive oil to keep from sticking. Heat the butter in a large skillet over medium high heat until lightly bubbling and foaming. Add gnocchi to the pan and fry until golden brown on both sides. Remove gnocchi from pan and hold
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