Cast-Iron Sweet Potato Gnocchi with Smoky Ham Hock Broth, Charred Radicchio & Pickled Celery Leaf

Instructions

1. 1

   Heat oven to 425°F. Pierce 1 1/2 lb Whole sweet potatoes (orange-flesh) a few times, set on a sheet pan, and roast until very soft, 45–60 minutes. Let cool until you can handle them, then scoop flesh into a bowl and mash until smooth.

   60 min

   Tip: Roasting (not boiling) keeps the potatoes dry, which means less flour and lighter gnocchi.

2. 2

   In a pot, combine 1 large Ham hock, 1 small Yellow onion, 1 Celery rib, 4 Garlic cloves, 1 Bay leaf, 1/2 tsp Dried thyme, 1/4 tsp Crushed red pepper flakes (if using), and 6 cup Water. Bring to a gentle simmer, partially cover, and cook until the broth tastes smoky and rich, 75–90 minutes. Remove ham hock; pull off a little meat, chop it, and return it to the pot. Strain the broth if you want it refined, or leave it rustic.

   90 min

   Tip: This is the same kind of ‘pot liquor’ my grandma prized—only I’m treating it like a restaurant broth: clean, layered, and spoonable.

3. 3

   In a small bowl, whisk 1/4 cup Apple cider vinegar, 1 tsp Honey, 1/2 tsp Kosher salt, and 1 lemon Lemon zest. Toss in 1 packed cup Celery leaves and let sit 15–20 minutes, stirring once or twice.

   20 min

   Tip: Celery leaf tastes like the top notes of a whole garden. Pickling turns it into a bright little wake-up call for the bowl.

4. 4

   To the mashed sweet potato, add 1 Egg yolk, 1 1/2 tsp Kosher salt, 1/2 tsp Freshly ground black pepper, 1/8 tsp Ground nutmeg (if using), and 2 tbsp Fine cornmeal (if using). Fold in 1 1/4 cup All-purpose flour until it forms a soft dough. Add more flour a tablespoon at a time only if it’s too sticky to handle. Turn onto a floured surface and gently knead 30 seconds—just until cohesive.

   10 min

   Tip: The lighter your touch, the lighter the dumpling. If you knead like bread, you’ll get chew instead of pillowy.

5. 5

   Divide dough into 4 pieces. Roll each into a rope about 3/4-inch thick. Cut into 1-inch pillows. Optionally roll each piece over the back of a fork for ridges.

   15 min

   Tip: Ridges hold broth the way a good biscuit holds gravy—little pockets of joy.

6. 6

   Bring a wide pot of salted water to a simmer. Boil gnocchi in batches; when they float, cook 30 seconds more, then scoop to a tray.

   8 min

   Tip: Keep the water at a lively simmer, not a violent boil, so they don’t break up.

7. 7

   Heat a large cast-iron skillet over medium-high. Add 3 tbsp Unsalted butter and 2 tbsp Olive oil. Add gnocchi in a single layer and sear until deeply golden on one side, 2–3 minutes. Toss and brown another minute. Transfer to a plate.

   5 min

   Tip: This is my chef’s touch: boil for tenderness, then sear for that skillet-built flavor we Southerners chase.

8. 8

   In the same skillet, add a touch more oil if needed. Lay in 1 small head Radicchio quarters cut-side down and cook until edges char and leaves soften slightly, 2–3 minutes per side. Season lightly with salt and 1 lemon juice.

   6 min

   Tip: Radicchio is winter’s bitter greens—char turns the bitterness into something sweet and smoky.

9. 9

   Bring ham hock broth back to a gentle simmer. Taste and adjust with salt and lemon juice. Divide gnocchi among bowls, ladle over hot broth, tuck in charred radicchio, and top with chopped ham hock meat. Finish with pickled celery leaves (and a little of their brine), 1/3 cup Pecans, 2 tbsp Chives or scallion tops, and 1/3 cup Parmigiano-Reggiano if using.

   5 min

   Tip: Don’t skip the pecans—crunch is the counterpoint that makes the whole bowl feel complete.