Creating new mouthwatering meals has been chef Kevin Ramquist’s passion since he turned 16 years old.
Kevin’s love for cooking propelled him into the restaurant business as well as into being classically trained in French food preparation techniques at Johnson & Wales University's Culinary School in Rhode Island. He says he believes in using fresh, high-quality products from local farmers and sources the best fish and food from around the world.
A Nashvillian since 2003, Kevin's resume includes the Wild Boar, F. Scott's Restaurant and Five Daughters Bakery, before establishing his own catering business in 2013: the Unicorn Nashville. His seasonal menus span hors d'oeuvres, boards, plated options and desserts.
The Unicorn team handles personalized cuisine for special events or private occasions, including holiday meals.
Sweet Potato Gnocchi with Spiced Parmesan Cream
2 large sweet potatoes (about 2 pounds)
1/4 cup canola oil
3/4 cup ricotta cheese
1/2 cup Parmesan cheese, finely grated
1 1/4 cups sifted all-purpose flour, plus some extra flour for dusting the preparation surface (about 1/4 cup)
1 tablespoon brown sugar
Pinch of nutmeg
1 tablespoon butter
2 cups Spiced Parmesan Cream (recipe follows)
1. Preheat oven to 350 F.
2. Peel and rinse sweet potatoes; cut lengthwise into medium-sized chunks. Toss in canola oil to coat, then place on a sheet tray. Bake potatoes until cooked through, 30-45 minutes.
3. Place potatoes in a bowl and mash until smooth with a fork or potato masher. Stir in ricotta and Parmesan cheese; add flour, brown sugar, salt and nutmeg. Mix well with hands until a dough ball forms (add more flour if dough seems loose, but it should remain a bit sticky).
4. Place dough on a flat, floured surface and cut into four pieces. Wrap each piece of dough in plastic wrap and place in refrigerator to cool for 15-20 minutes.
5. After dough has cooled, take it out of the refrigerator and remove plastic wrap. Using your hands, roll each dough piece into a long tube or rope shape, each about 3/4 inch in diameter. Dust pieces with flour as needed to keep dough from sticking to hands or table. Cut tubes into 1 1/2-inch pieces; set formed gnocchi on sheet tray covered in flour.
6. Boil large pot of salted water, then turn down heat to medium-high; add gnocchi and cook until they float, about 1 minute. Remove gnocchi from water, toss with enough olive oil to lightly coat pieces and place in refrigerator until ready to use.
Spiced Parmesan Cream
1 cup white wine
1 quart heavy cream
3/4 cup Parmesan cheese, grated
1 teaspoon allspice
Salt and pepper, to taste
1. In a medium-sized saucepan over medium-high heat, add wine and reduce heat by more than half. Keep watchful eye on wine to ensure it doesn't burn or reduce too much.
2. Add heavy cream, cheese and allspice to wine; cook for 10 minutes. Remove from heat; add salt and pepper, if desired.
In a large pan, melt butter over medium-high heat. Add gnocchi and brown all over. Next, add Spiced Parmesan Cream and lightly stir until gnocchi and cream are heated through and sauce coats the back of a spoon.