SWEET POTATO GNOCCHI
Steps:
- Preheat the oven to 350 degrees F.
- Using a fork, lightly prick holes all over the sweet potatoes. Set the sweet potatoes on a foil-lined roasting tray and bake until fork tender, 30 minutes.
- While still hot, cut the sweet potatoes in half and scoop the flesh into the bowl of a stand mixer fitted with the whisk attachment. Add the 1 cup Parmesan, olive oil, brown sugar, thyme, nutmeg, 1 tablespoon salt and 1 teaspoon pepper. Beat on medium speed until the ingredients come together. Increase the speed to high and mix until light and airy, scraping down the sides of the bowl as needed.
- Dump the sweet potato mixture onto a lightly floured work surface and gently knead, adding small amounts of flour at a time, until the dough comes together and holds as a single mass. When done, the dough should be light and tender to the touch. Place in a floured bowl, cover and let rest in the refrigerator for 30 minutes.
- Divide the dough in half on a lightly floured work surface. Roll each half into a 3/4-inch-thick rope. With a sharp knife, cut the ropes into 1-inch "pillows."
- Bring a medium saucepot of salted water to a boil. Add the gnocchi and cook until they float, 2 to 3 minutes.
- While the gnocchi are cooking, set a large nonstick saute pan over medium-high heat. Add the butter and melt until frothy and nutty-smelling. Drain the gnocchi, reserving some of the cooking water; add the gnocchi straight to the saute pan. Toss to brown lightly, then season with salt and pepper. Once browned, you can add a little of the pasta water to make a light sauce. Divide among serving plates and shower with the remaining 1/4 cup Parmesan.
SWEET POTATO GNOCCHI RECIPE BY TASTY
Gnocchi are something you probably order all the time at restaurants but never think about making from scratch. Well, now's the time to start. These lightened-up homemade gnocchi call for sweet potato in place of regular potato. The sweet potato is mashed with flour, egg, and Parmesan and boiled into little dumplings. Then, the gnocchi get tossed in a simple sauce of butter and sage until just golden.
Provided by Merle O'Neal
Categories Dinner
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400ºF (200ºC).
- Prick the sweet potato with a fork several times and bake for 40 minutes (or microwave for 5 minutes).
- Allow potato to cool at least 5 minutes before peeling skin off.
- In a large bowl, mash potato with masher or fork until smooth.
- Add parmesan cheese, egg, and flour. Knead the dough until it is firm and no longer sticky, adding flour as needed, forming a ball with the dough.
- Divide the dough into four equal parts. Take one part and roll it out into a long rope, about a 1-inch (2 ½ cm) wide.
- Slice into ½-inch (1 cm) rectangles and set aside.
- Using an overturned fork, slide each gnocchi over the fork prongs so they become serrated in a corkscrew shape.
- Bring a large pot of water to a boil and add the gnocchi. Boil until the gnocchi float to the top, about 1-2 minutes. Drain in a colander.
- In a pan over medium heat, melt butter and add sage. Simmer for 1 minute without letting butter burn.
- Add gnocchi to pan with the sage and butter, tossing until lightly golden.
- Top with more Parmesan cheese.
- Enjoy!
Nutrition Facts : Calories 434 calories, Carbohydrate 67 grams, Fat 11 grams, Fiber 3 grams, Protein 14 grams, Sugar 4 grams
CHEF JOHN'S SWEET POTATO GNOCCHI
Because I was careful not to work too much flour into these gnocchi, they didn't come out super dense, dry, and doughy. They stayed nice, moist, and tender. The key here is making them nice and small. The earthy, subtle sweetness from the potato works so well with the bacon, the little touch of rosemary, and butter, making these a great appetizer, side dish, or main.
Provided by Chef John
Categories Meat and Poultry Recipes Pork
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Prick a sweet potato all over with a sharp knife and microwave until very soft, 5 to 7 minutes. Let sit until cool enough to handle.
- Cut potato in half and scoop flesh into a bowl. Mash or blend until smooth. Add ricotta cheese, egg, kosher salt, and cayenne; mix with a spoon until smooth and combined. Stir in flour until mixture comes together into a sticky ball of dough, adding more flour as needed.
- Transfer to a floured surface and knead gently, adding flour as needed, until no longer sticky. Divide into 8 portions. Roll into ropes about 1/2-inch thick, using flour as needed. Dust ropes with flour and cut with a bench scraper into 1/2-inch pieces. Transfer pieces onto a sheet pan and let dry on the pan for 15 to 20 minutes, or refrigerate until needed.
- While gnocchi dry, bring a large pot of salted water to a boil.
- Cook bacon in a skillet over medium heat until browned and crisp, 7 to 10 minutes. Add butter and cook until lightly toasted, 2 to 3 minutes. Turn off heat and stir in rosemary. Reserve until needed.
- Stir gnocchi into the pot of boiling water and cook until they float to the top, 3 to 4 minutes. Use a slotted spoon to transfer cooked gnocchi to the sauce.
- Heat over medium to medium-high heat, coat with sauce, and season with salt. Turn off heat and stir in 1 tablespoon Parmigiano-Reggiano cheese. Transfer to a warm serving bowl and top with additional Parmigiano-Reggiano.
Nutrition Facts : Calories 237.2 calories, Carbohydrate 35.8 g, Cholesterol 40.5 mg, Fat 7.1 g, Fiber 2.6 g, Protein 7.1 g, SaturatedFat 3.9 g, Sodium 530.7 mg, Sugar 2.5 g
SWEET POTATO GNOCCHI
A new and yummy twist to Gnocchi. Pair this up with butter or your favorite alfredo sauce. This recipe can be made with butternut squash instead of the sweet potatoes.
Provided by ELA33INE
Categories Main Dish Recipes Pasta
Time 1h5m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Bake sweet potatoes for 30 minutes, or until soft to the touch. Remove from the oven, and set aside to cool.
- Once the potatoes are cool enough to work with, remove the peels, and mash them, or press them through a ricer into a large bowl. Blend in the garlic, salt, nutmeg, and egg. Mix in the flour a little at a time until you have soft dough. Use more or less flour as needed.
- Bring a large pot of lightly salted water to a boil. While you wait for the water, make the gnocchi. On a floured surface, roll the dough out in several long snakes, and cut into 1-inch sections. Drop the pieces into the boiling water, and allow them to cook until they float to the surface. Remove the floating pieces with a slotted spoon, and keep warm in a serving dish. Serve with butter or cream sauce.
Nutrition Facts : Calories 346.1 calories, Carbohydrate 71.1 g, Cholesterol 46.5 mg, Fat 2.1 g, Fiber 5.2 g, Protein 9.9 g, SaturatedFat 0.6 g, Sodium 372 mg, Sugar 5.1 g
SWEET POTATO GNOCCHI WITH GOATS CHEESE AND WILTED SALAD
Make and share this Sweet Potato Gnocchi With Goats Cheese and Wilted Salad recipe from Food.com.
Provided by An_Net
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Gnocchi:.
- Steam or boil potatoes until cooked through and soft.
- Peel potatoes and pass through mouli or ricer, make a well in the centre.
- Add flour,nutmeg, parmesan and egg yolks and mix into a soft dough, Adjust seasoning.
- Roll into a sausage shape and cut into bite size pieces.
- Blanch gnocchi in salted boiling water when gnocchi floats to top its cooked.
- Scoop with a spider and refresh in ice cold water then drain.
- To serve:.
- Heat olive oil in a frypan. Add garlic and tomatoes and balsamic vinegar to the pan, add gnocchi, and toss in pan. Add the greens and allow to wilt slightly, season to taste.
- Place in a bowl and crumble the goat cheese over the top.
SWEET POTATO GNOCCHI
This is an adaptation of the gnocchi recipe from my textbook--The Professional Chef. More flour will be needed as sweet potatoes are more fibrous than regular potatoes.
Provided by grouchgirl
Categories Yam/Sweet Potato
Time 40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Boil sweet potatoes in salted water until fork tender.
- Drain, allowing the potatoes to dry (no residual moisture is wanted).
- Puree potatoes through a potato ricer or food mill while potatoes are still hot.
- Add butter, eggs, salt, pepper & nutmeg to potatoes. Mix well. Incorporate enough flour to make a stiff dough.
- On a floured surface roll out dough into dowel shapes about 1-2 inches in diameter. Cut into 2 inch pieces. Using the tines of a floured fork, texturize the pieces to form the ripples.
- Cook the gnocchi in simmering water until they float to the top. Remove from pot w/slotted spoon.
- In a separate pan, melt 2oz butter.
- Add the gnocchi and toss until coated with butter and slightly browned. Serve immediately.
- (I added 2 tablespoons of apricot preserves to form a sweet glaze over the gnocchi to enhance the sweetness of the potatoes. This is strictly optional, but I recommend it!).
Nutrition Facts : Calories 365.9, Fat 8.9, SaturatedFat 4.9, Cholesterol 81.7, Sodium 145.8, Carbohydrate 62.2, Fiber 5.3, Sugar 5.9, Protein 8.8
SWEET POTATO GNOCCHI
This is from Better Homes and Gardens. It is EXCELLENT served w/ freshly grated parmesan cheese and melted butter. Freezable as well!
Provided by Keeferop
Categories One Dish Meal
Time 1h10m
Yield 96 gnocchi
Number Of Ingredients 5
Steps:
- In large saucepan, cook sweet potatoes, covered, in enough boiling salted water to cover for 25-35 minutes (until tender).
- Drain well; return to same pan. Over low heat, mash potatoes until smooth allowing any extra moisture to evaporate.
- Transfer potatoes to a large bowl. Stir in ricotta cheese, salt, nutmeg, and 1.5 cups of flour.
- On a well-floured surface, knead in the remaining .5 cup flour, kneading for 2-3 minutes or until a soft dough ball is formed.
- Divide into 8 pieces and roll each piece into a 12" long log (1" in diameter).
- Cut into 1" pieces & w/ a floured finger, make a dimple in the center of each piece.
- Boil a large pot of salted water. Cook gnocchi, in small batches for 3-4 minutes, or until they float to surface of water (Careful not to overcook).
- Remove w/ skimmer or slotted spoon & drain on paper towels or tea towel.
- Cover to warm while making rest of gnocchi.
Nutrition Facts : Calories 19.4, Fat 0.4, SaturatedFat 0.2, Cholesterol 1.3, Sodium 17.8, Carbohydrate 3.3, Fiber 0.3, Sugar 0.3, Protein 0.7
SWEET POTATO GNOCCHI WITH CITRUS CREAM AND WILTED SPINACH
Learn how to perfect our Sweet Potato Gnocchi with Citrus Cream and Wilted Spinach with this video. This sweet potato gnocchi is guaranteed to please.
Provided by My Food and Family
Categories Home
Time 2h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 400ºF.
- Prick potatoes several times with fork; place on foil-covered baking sheet. Bake 45 min. to 1 hour or just until tender. Cool slightly. Scoop potato flesh into large bowl; mash until almost smooth. Layer paper towels on baking sheet; spoon potatoes onto towels to drain, replacing towels as needed until potatoes are stiff but not dry. Spoon into large bowl.
- Add ricotta, 1/4 cup Parmesan and salt; mix well. Stir in flour, 1/2 cup at a time, until mixture forms soft dough. Place on lightly floured surface; knead in additional flour if necessary until dough is no longer sticky. Cut dough into 8 equal portions. Roll each portion on floured surface into 3/4-inch-thick rope; cut into 3/4-inch pieces. Roll each piece into ball, dusting with additional flour if needed. Press each dough ball onto back of fork tines to form ridges on one side, pressing with thumb so that dough piece becomes indented with thumb on other side. Place in single layer on waxed paper-covered baking sheets.
- Add half the gnocchi to large pot of boiling water; stir. Cook 4 min. or until gnocchi float to surface. Remove with slotted spoon to colander; drain. Repeat with remaining gnocchi.
- Cook cream cheese, milk, butter, nutmeg and remaining Parmesan in saucepan on low heat 10 to 15 min. or until cream cheese is melted and sauce is well blended, stirring occasionally. Stir in zest.
- Heat oil in large skillet on medium heat. Add garlic; cook 2 to 3 min. or until tender, stirring occasionally. Add spinach; cook 3 to 5 min. or just until wilted, stirring frequently.
- Serve gnocchi with sauce and spinach.
Nutrition Facts : Calories 520, Fat 22 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 16 g
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