· recipe ·
Purple Sweet Potato Gnocchi with Huli Huli Chicken
Purple sweet potato brings earthy sweetness to pineapple-soy chicken. Grilled fruit and macadamias add juicy and crunchy contrasts.
Time and servings
- Prep
- 65 min
- Cook
- 95 min
- Total
- 160 min
- Servings
- 4
Nutrition per serving
- Calories
- about 810
- Protein
- 46 g
- Fat
- 28 g
- Carbs
- 95 g
Bake the purple sweet potatoes
Pierce the purple sweet potatoes and bake them at 425°F220°C until completely tender. Split them so steam can escape, then scoop out the flesh while warm.
Make a dry smooth base
Pass the warm purple sweet-potato flesh through a ricer, or mash it thoroughly with a hand masher, and spread it out for 5 minutes so surface steam can escape.
Mix the purple dough
Fold the egg, 1/2 tsp3 g of the salt, and 1 1/2 cups180 g of the flour into the purple sweet potato. Add more of the listed flour only if the dough cannot hold together; stop while it is soft and slightly tacky.
Roll and cut the dough
Divide the dough, roll each portion into an even rope on a lightly floured surface, and cut the ropes into bite-size pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Make the huli huli glaze
Finely grate the ginger and garlic. Simmer the soy sauce, pineapple juice, brown sugar, ginger, and garlic until glossy and reduced by about one third. Pour half into a clean serving bowl; cool the other half separately for brushing the chicken.
Grill the chicken and pineapple
Heat a grill or grill pan over medium-high heat. Peel and core the pineapple if needed, then cut it into thick wedges. Turn the chicken and pineapple with half of the oil. Grill the pineapple until marked; grill the chicken, brushing with the cooled glaze toward the end, until its thickest part reaches 165°F74°C. Rest the chicken for 5 minutes, then slice it. Do not use leftover brushing glaze for serving.
Heat the cooking water
During the final 10 minutes of grilling, Bring 3 quarts3 liters water to a gentle boil and add 1 tsp6 g of the salt.
Toast the macadamias
While the cooking water heats, toast the macadamias in a dry skillet until golden and fragrant, then roughly chop them.
Poach the gnocchi
Lower the purple sweet potato gnocchi into the gently boiling water and lift them as soon as they float.
Build the platter
Turn the hot gnocchi with the remaining oil and reserved glaze. Arrange them with the sliced chicken and grilled pineapple, then finish with sliced scallions and chopped macadamias.
