Easy Homemade Potato Gnocchi Recipe By Tasty

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SWEET POTATO GNOCCHI RECIPE BY TASTY



Sweet Potato Gnocchi Recipe by Tasty image

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

1 sweet potato
½ cup vegetarian parmesan cheese, grated
1 egg
2 cups flour, plus more to dust
2 tablespoons butter
2 leaves fresh sage

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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

BEET GNOCCHI RECIPE BY TASTY



Beet Gnocchi Recipe by Tasty image

Here's what you need: medium beet, large russet potato, large egg, grated parmesan cheese, kosher salt, whole wheat flour, salted butter, fresh sage

Provided by Crystal Hatch

Categories     Dinner

Yield 4 servings

Number Of Ingredients 8

1 medium beet, greens trimmed
1 large russet potato
1 large egg
½ cup grated parmesan cheese, plus more for serving
1 teaspoon kosher salt, plus more for boiling
1 ½ cups whole wheat flour, plus more for dusting
½ cup salted butter, 1/2 stick, divided
2 tablespoons fresh sage, chopped, divided

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Steps:

  • Preheat the oven to 425°F (220°C).
  • Add the beet to an oven-safe dish and pour in enough water to come ¾ of the way up the beet. Cover the dish tightly with foil and set aside.
  • Poke the potato all over with a fork and place in the center of a parchment paper-lined baking sheet.
  • Place both the beet and potato in the oven and roast for 45 minutes, until fork tender. Remove from the oven and let cool until safe to handle.
  • Gently rub the beet to remove the skin. (If you'd like, wear rubber gloves to protect your hands from being dyed by the beet juice.) Trim any remaining stem from the beet after peeling, then roughly chop.
  • Transfer the beet to a food processor, along with the egg, Parmesan, and salt. Puree until completely smooth. Set aside.
  • Peel the skin from potato and grate through the small holes of a box grater, or press through a potato ricer, if you have one.
  • In a large bowl, combine the potato and the beet mixture. Fold gently to combine, being careful not to over mix.
  • Add the flour, ½ cup (60 grams) at a time, and fold until the dough comes together. You may not need to use the full 2 cups.
  • Turn the dough out onto a lightly floured surface and knead gently until a pliable dough is formed that is tender but not sticky when handled. Divide into 8 portions. Roll a dough portion into a ½-inch (1 ¼ cm) thick rope. Cut the rope into 1-inch (2.5 cm) pieces. Repeat with the remaining dough.
  • If desired, roll each piece of gnocchi over the tines of a fork to create ridges.
  • Bring a medium pot of well-salted water to a boil over high heat.
  • Working in batches, drop 8-10 gnocchi into the boiling water and cook until they begin to float. Once they start floating at the surface, let cook for 30 seconds more, then transfer from the water with a slotted spoon to a plate and set aside.
  • In a medium pan, melt 2 tablespoons of butter until just beginning to bubble. Add 1 tablespoon of sage and half of the gnocchi, to avoid overcrowding the pan. Sauté for about 1 minute per side until the gnocchi are lightly toasted and well coated with butter and sage. Repeat with the remaining butter, sage, and gnocchi.
  • Serve immediately with Parmesan cheese for garnish.
  • Enjoy!

Nutrition Facts : Calories 461 calories, Carbohydrate 42 grams, Fat 28 grams, Fiber 5 grams, Protein 12 grams, Sugar 2 grams

EASY HOMEMADE POTATO GNOCCHI RECIPE BY TASTY



Easy Homemade Potato Gnocchi Recipe by Tasty image

Homemade gnocchi sounds tricky, but the actual process is pretty easy - and well worth the effort. After boiling, peeling, and mashing some potatoes, you'll whisk them with an egg to make the "dough". Then comes the fun, soothing part: put on your favorite playlist or podcast while you knead, cut, and add little indentations to every piece. Once they're done, you simply boil them for 30 seconds and fry up in a decadent butter-sage sauce (or a sauce of your choosing.) Restaurant-level gnocchi accomplished!

Provided by Merle O'Neal

Categories     Dinner

Yield 2 servings

Number Of Ingredients 7

4 medium russet potatoes
1 teaspoon salt, plus more for the water
1 teaspoon pepper
1 egg
1 ½ cups all-purpose flour, extra to dust
2 tablespoons butter, for pan frying
sage leaf

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Steps:

  • Add the potatoes to a large pot of cool salted water. Bring the water to a boil and cook for 20-25 minutes, or until a fork can easily pierce a potato. Drain the potatoes and set aside until cool enough to handle but still warm.
  • Using a peeler or your fingers, remove the skin from the potatoes. In a medium bowl, mash the potatoes until all lumps are gone. Add the salt and pepper and mix well. Make a well in the center of the potatoes and crack an egg into it. Whisk the eggs briefly. Then, using your hands, gently mix it into the potatoes until evenly distributed.
  • Put 1 cups of flour onto a clean surface and turn out the potato dough onto it, keeping the remaining ½ cup close by in case you need it. Working quickly and carefully, knead the dough, only incorporating as much flour as you need along the way until the dough loses stickiness and becomes more solid. Slice the dough into 4 parts. Roll out 1 part into a long rope, about 1 inch wide, cutting in half and working with 1 half at a time if the rope is becoming too long. Slice the rope into ½-inch squares and set aside on a lightly floured surface. Repeat with the remaining dough.
  • If desired, place a fork on your work surface and slide each gnocchi square from the base of the fork prongs to the top so they make a decorative shape.
  • Bring a large pot of salted water to a boil and add the gnocchi in batches, stirring gently once or twice to ensure they are not sticking. Boil until they float to the surface; after another 15-30 seconds in the water, remove.
  • In a pan over medium heat, melt butter and add the sage. Add the gnocchi and toss until lightly golden.
  • Enjoy!

Nutrition Facts : Calories 880 calories, Carbohydrate 163 grams, Fat 15 grams, Fiber 11 grams, Protein 21 grams, Sugar 5 grams

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