Warm Up With This Sweet Potato Gnocchi Dish

Sweet Potato Gnocchi With Petaluma Rabbit,

Hen of the Woods Mushrooms and Heirloom Tomatoes

You’ll Need: 


  • 3 medium sweet potatoes (yams)
  • 2 medium yukon gold potatoes 
  • 5 egg yolks
  • 1 cup Parmesan cheese 
  • 2 tbs. kosher salt 
  • 3 cups all-purpose flour


  • 4 oz. blended oil 
  • 1 rabbit
  • 1 yellow onion, peeled and sliced
  • 3 celery stalks, sliced 
  • 1 fennel, sliced 
  • 3 leeks, white part only, sliced 
  • 6 garlic cloves, sliced 
  • 2 lbs. heirloom tomatoes, roasted and pureed 
  • 8 oz. white wine 
  • 6 cups roasted chicken stock 


  1. To make the gnocchi, wrap each potato with aluminum foil and place on a rimmed baking sheet in the center of the oven. Roast in the oven at 450 degrees for 45 minutes or until the potatoes are soft to the touch. Set aside until cool enough to handle. Scoop out the flesh from the skins, then pass the flesh through a potato ricer and stir in the Parmesan, egg yolks and kosher salt. Mix in the flour, about a half-cup at a time, until a soft dough forms. Add additional salt to taste. You’ve added enough flour when you touch the back of the dough, and it’s damp but not sticking to your hand. Turn the dough onto a floured surface and shape into a square. Divide into equal pieces. Rolling between palms and floured work surface, form each piece into a rope (about ½-inch in diameter), sprinkling with  our as needed if sticky. Don’t add too much additional flour, as it will make for heavy gnocchi. Cut each rope into ½-inch pieces. Using your thumb, roll each piece down over the tines of a fork to indent or use a wooden gnocchi board. Cook the gnocchi in salted boiling water and drain.
  2. To prepare the rabbit, season the meat generously with kosher salt and freshly ground black pepper. Add the olive oil to a medium-size saucepan. Add the rabbit pieces and sear until golden brown, then set aside. Add garlic, onion, fennel, leeks and celery, and sauté until soft and caramelized. Deglaze with your favorite white wine and allow to reduce by half. Add roasted and pureed farm tomatoes. Next add the seared rabbit pieces back in the saucepan and cover with roasted chicken stock. Add aromatics and bring to a simmer. Allow to cook for one hour or until the meat is tender and falling off the bone, then remove the rabbit and allow to cool. Once cooled, pick all the meat from the bone and reserve. Strain the braising liquid through a fine mesh sieve and set aside to use as a sauce. 
  3. In a medium-size sauté pan, add extra virgin olive oil and the sweet potato gnocchi, and brown slightly. Add hen of the woods mushrooms, butternut squash, heirloom cherry tomatoes, roasted pearl onions, baby spinach and the braised rabbit. Next, add the rabbit braising liquid and let it reduce slowly until it coats the gnocchi. Season to taste with kosher salt and freshly cracked black pepper. Finish by serving a generous portion in a medium-size pasta bowl. Buon appetito!

The RANCH Restaurant & Saloon

1025 E. Ball Road, Set. 101A, Anaheim

714.817.4200 | theranch.com

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