Bring home a taste of Jamaica and Round Hill with featured recipes from our kitchen. This month, we’re showcasing our Sweet Potato Peppered Shrimp Gnocchi served with Creamy Coconut Callaloo Sauce, a delightful Caribbean-influenced dish with a hint of spice and full of flavor.
Sweet Potato Peppered Shrimp Gnocchi served with Creamy Coconut Callaloo Sauce
Yield: 4 servings
1 lb sweet potato
3 egg yolks
1 cup all purpose flour
½ cup shrimp, raw, minced
½ scotch bonnet pepper, minced fine
Salt, to taste
Preheat oven to 425°F. Place potatoes in sheet pan and bake until soft.
Season shrimp with salt and pepper and scotch bonnet pepper.
Lightly dust table with flour.
While still warm, cut potatoes in half and scoop out inside and discard skin. Immediately grate potato onto flour dusted table. Make a well in the center of the heap of grated potato.
Pour egg yolks and minced shrimp in the center (well) of potato, sprinkle with salt and begin to combine potato with egg yolks then gradually dust flour into mixture to incorporate and form gnocchi dough until dough begins to hold together.
Split dough into a manageable amount and roll to form a long rope about ½ inch thick along flour dusted table. Cut to form 1 inch wide pieces of gnocchi and transfer them on to a dust sheet pan later to be cooked.
To cook gnocchi, have a boiling pot of water and gently place gnocchi into pot and gently stir once and wait; the gnocchi will float to the surface when ready. Remove with slotted spoon for service.
1 cup callaloo leaves, chopped
3 cloves garlic, minced
1 onion, diced
4 tablespoons butter
1 can coconut milk
¼ cup heavy cream
Salt, to taste
Black pepper, to taste
Saute onion and garlic in butter. Add callaloo and stir until slightly cooked and season with salt and pepper.
Whisk in coconut milk and heavy cream and simmer for 5 minutes. Remove from heat and blend until creamy. Move back on to heat and reheat until saucy consistency and right flavor is achieved.