Fried Sweet Potato Gnocchi Blue Cheese Recipes

SWEET POTATO GNOCCHI WITH BLUE CHEESE SAUCE

Steps:

• To make the gnocchi, first boil the sweet potato unti soft. Drain & leave to cool.
• In a mixing bowl, use a potato masher to combine the potato with the butter, flour, egg yolk & nutmeg.Add extra flour if it looks to sticky.
• Beat the mixture together using a wooden spoon to form a dough.
• On a floured board, roll the dough into a long sausage.
• Using the back of the knife, cut the dough into small pieces about 1cm thick.
• Drop the gnocchi into boiling salted water for 5-6 minutes until they begin to float to the surface.
• To make the sauce, melt the butter ina pan & fry the cooked gnocchi for 2-3 minutes until golden. Stir in the crumbled stilton & season.
• Serve immediately.

CHEF JOHN'S SWEET POTATO GNOCCHI

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.