SWEET POTATO GNOCCHI WITH MAPLE CINNAMON SAGE BROWN BUTTER
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 6 to 8 servings (about 105 gnocchi)
Number Of Ingredients 12
Steps:
- For the Gnocchi: Preheat the oven to 425 degrees F.
- Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly. Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups. Transfer the mashed sweet potatoes back to the large bowl. Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed. Add the flour, 1/2 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.
- For the Brown Butter sauce: While the gnocchi are cooking melt the butter in a large saute pan over medium heat. When the butter has melted add the sage leaves. Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown. Remove the pan from the heat. Stir in the cinnamon, maple syrup, salt, and pepper. Careful, the mixture will bubble up. Gently stir the mixture. When the bubbles subside, toss the cooked gnocchi in the brown butter. Transfer the gnocchi to a serving dish and serve immediately.
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 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
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
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
Make and share this Sweet Potato Gnocchi recipe from Food.com.
Provided by swirlycinnacakes
Categories European
Time 1h45m
Yield 1 batch, 1 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F.
- Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly. Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups. Transfer the mashed sweet potatoes back to the large bowl. Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed. Add the flour, 1/2 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.
Nutrition Facts : Calories 1793.9, Fat 23.8, SaturatedFat 14.1, Cholesterol 83.7, Sodium 4130.2, Carbohydrate 340.8, Fiber 34, Sugar 39, Protein 53.3
SWEET POTATO GNOCCHI
This is easy to make, and delicious served with a simple mushroom sauce....You can make a larger amount - 1 part flour to 1 part mashed sweet potato.
Provided by Christine L.
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Pierce sweet potato skin with a fork in several places. Wet a paper towel, and place on a glass pie plate. Put sweet potato on the towel, then fold wet paper towel over top of it loosely. Place in microwave, and cook on high for 3 minutes. Turn potato over, cover again with the towel, and cook an additional 3 minutes. Test for tenderness. When potato can be easily pierced through with a fork, it is done. Cool slightly. Cut potato in half and cool a little more. Scoop out flesh into a measuring cup. Line a cookie sheet with waxed paper and sprinkle lightly with flour. Use about the same measurement of flour, starting with a little less. Work into a dough that is slightly sticky. Roll portions of the dough into about a 1"-round snake. Chop into about 1" chunks. Using well-floured fingers and board, roll each chunk into a little shell. (lots of youtube videos that show this technique). Place on cookie sheet in single layer to dry, until ready to cook. When ready to cook, boil a large pot of well-salted water. Drop gnocchi in, about a dozen at a time. When they rise to the top, cook for about 1 minute, then remove with a spider to the sauce. Keep warm.
- Sauce: Heat oil in large frying pan. Saute onions until soft. Add mushrooms and cook for a few minutes. Add garlic - cook about 30 seconds. Splash in a little wine or water, and continue cooking on low. Add the tomatoes now, if using. Add salt, pepper and seasonings to your liking.
- When gnocchi are ready, have pan on medium low heat. Add gnocchi to mushroom-onion mixture as they are done. Keep warm. Serve with grated Parmesan.
Nutrition Facts : Calories 400.9, Fat 14.3, SaturatedFat 2, Sodium 618.7, Carbohydrate 61.3, Fiber 5.2, Sugar 8.7, Protein 7.5
More about "sweet potato gnocchi recipes"
SWEET POTATO GNOCCHI RECIPE - JONNY RHODES | FOOD
From foodandwine.com
3.5/5 (2)Category Pasta + NoodlesServings 4Total Time 5 hrs
- Preheat oven to 350°F. Place sweet potatoes directly on oven rack in preheated oven, and roast, turning occasionally, until softened, 1 hour to 1 hour and 30 minutes. (Place a baking sheet on bottom rack to catch drips, if desired.) Cut potatoes in half lengthwise; let cool 1 hour.
- Scoop 1 pound sweet potato flesh (about 2 1/4 cups) into a large bowl. Reserve remaining sweet potatoes for another use. Discard skins. Cover and chill flesh until cold, at least 2 hours or up to 2 days.
- Stir together all-purpose flour and whole-wheat flour in a small bowl. Using a fork, mash chilled sweet potato flesh in a separate bowl until mostly smooth; stir in egg, 1 ounce Parmesan (about 2/3 cup), and 1 teaspoon salt with a fork until well combined. Stir in flour mixture until just incorporated.
- Turn dough out onto a well-floured work surface; divide evenly into 6 pieces (about 4 ounces each). Roll 1 dough piece into a 1/2-inch-thick rope (about 22 inches long), dusting liberally with flour as needed to prevent sticking. Cut rope crosswise into about 22 (1-inch-long) gnocchi pieces; press lightly with a fork or gnocchi paddle to create ridges. Transfer gnocchi to a lightly floured baking sheet. Repeat process with remaining 5 dough pieces. (Shaped gnocchi pieces can be used immediately or covered and chilled up to 8 hours or frozen up to 1 month.)
3 INGREDIENT SWEET POTATO GNOCCHI - FOOD WITH FEELING
From foodwithfeeling.com
Reviews 24Calories 313 per servingCategory Dinner
- Preheat the oven to 400 degrees F. Poke a few holes in the sweet potatoes with a fork, and then bake them for 40-50 minutes or until tender. You’ll know they’re done when a fork can be pressed into the center rather easily. Set aside to let cool enough for you to handle them easily.
- Heat a pot of salted water to a boil. Add in the gnocchi and let cook for a couple minutes. Once the gnocchi floats to the surface of the water, let it boil for 30 more seconds and then remove it from the water using a slotted spoon.
SWEET POTATO RICOTTA GNOCCHI | ITALIAN FOOD FOREVER
From italianfoodforever.com
10 BEST SWEET POTATO GNOCCHI SAUCE RECIPES | YUMMLY
From yummly.com
SWEET POTATO GNOCCHI - MAD ABOUT FOOD
From madaboutfood.co
SWEET POTATO GNOCCHI RECIPE - FOOD REPUBLIC
From foodrepublic.com
SWEET POTATO GNOCCHI RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
SWEET POTATO GNOCCHI WITH HERBED WHITE WINE PAN …
From halfbakedharvest.com
BEST SWEET POTATO GNOCCHI RECIPE - HOW TO MAKE …
From food52.com
YUMMY SWEET POTATO GNOCCHI (SO GOOD) | PALEO GRUBS
From paleogrubs.com
SWEET POTATO GNOCCHI WITH GARLIC SAGE BUTTER SAUCE RECIPE - PINCH …
From pinchofyum.com
SWEET POTATO GNOCCHI IN MUSHROOM BUTTER SAUCE - CANADIAN LIVING
From canadianliving.com
SWEET POTATO GNOCCHI - BEST HEALTH MAGAZINE CANADA
From besthealthmag.ca
SWEET POTATO GNOCCHI RECIPE - FOR THE UTTER LOVE OF FOOD
From fortheutterloveoffood.com
SWEET POTATO GNOCCHI | KING ARTHUR BAKING
From kingarthurbaking.com
SATIATING, WHOLEMEAL SWEET POTATO GNOCCHI RECIPE
From culinarybarbarian.com
HOMEMADE SWEET POTATO GNOCCHI WITH GARLIC AND SPINACH
From eightforestlane.com
SWEET POTATO GNOCCHI WITH SAGE BROWN BUTTER SAUCE | FOODAL
From foodal.com
SWEET POTATOES GNOCCHI. | ALESSANDRAS FOOD IS LOVE
From alessandrasfoodislove.com
2 INGREDIENT GLUTEN FREE SWEET POTATO GNOCCHI (GRAIN FREE + VEGAN)
From eatingworks.com
SWEET POTATO GNOCCHI RECIPE (EASY 5-INGREDIENT VERSION) | KITCHN
From thekitchn.com
TASTETORONTO | PURPLE SWEET POTATO GNOCCHI
From tastetoronto.com
SWEET POTATO GNOCCHI - VEGAN RECIPES BY VEGKITCHEN
From vegkitchen.com
BEST SWEET POTATO GNOCCHI RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
SWEET POTATO GNOCCHI - RECLAIMED HEALTH BY JAYDE MACLEAN
From reclaimedhealth.ca
SWEET POTATO GNOCCHI - JUST LIKE HOME KITCHEN RECIPES®
From eatjustlikehome.com
SWEET POTATO GNOCCHI RECIPE - LAURA IN THE KITCHEN
From laurainthekitchen.com
WHAT TO SERVE WITH SWEET POTATO GNOCCHI? 8 BEST SIDE …
From eatdelights.com
HOW TO MAKE SWEET POTATO GNOCCHI - THE SPRUCE EATS
From thespruceeats.com
SWEET POTATO GNOCCHI SKILLET – HAYLIE POMROY
From hayliepomroy.com
EASY SWEET POTATO GNOCCHI RECIPE | FOOD VOYAGEUR
From foodvoyageur.com
PALEO SWEET POTATO GNOCCHI - JOYFOODSUNSHINE
From joyfoodsunshine.com
RECIPE: SWEET POTATO GNOCCHI | WHOLE FOODS MARKET
From wholefoodsmarket.com
SWEET POTATO GNOCCHI WITH CREAMY GARLIC MUSHROOM SAUCE
From foodmatters.com
HOW TO MAKE SWEET POTATO GNOCCHI | LIVE EAT LEARN
From liveeatlearn.com
SWEET POTATO GNOCCHI RECIPE - HEALTHY RECIPES 101
From healthyrecipes101.com
SWEET POTATO GNOCCHI WITH KALE AND BROWN BUTTER | JO EATS
From joeats.net
SWEET POTATO GNOCCHI: THE GOOD, THE NOT-TOO-BAD, AND THE SORTA …
From davidlebovitz.com
SWEET POTATO GNOCCHI RECIPE - TESCO REAL FOOD
From realfood.tesco.com
SWEET POTATO GNOCCHI WITH CAPER SAUCE RECIPE - BBC FOOD
From bbc.co.uk
10 BEST SWEET POTATO GNOCCHI HEALTHY RECIPES | YUMMLY
From yummly.com
#time-to-make #course #main-ingredient #cuisine #preparation #yams-sweet-potatoes #north-american #healthy #5-ingredients-or-less #main-dish #potatoes #vegetables #american #southern-united-states #easy #dietary #one-dish-meal #low-cholesterol #healthy-2 #low-in-something #4-hours-or-less
You'll also love