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
EASY HOMEMADE POTATO GNOCCHI RECIPE BY TASTY
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
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
POTATO AND PARMESAN GNOCCHI
I'm an Italian girl who loves my carbs! Gnocchi is a fairly standard recipe and you will find that most formulas are similar. This makes it very easy to tailor to your own tastes! Here is my recipe. I hope you love it.
Provided by carbsrfromhvn
Categories Healthy
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Peel and dice potatoes placing in a pot of cold water. Bring water to a boil and cook potatoes until fork tender.
- Drain potatoes and return to pot and burner that is turned off but still hot to evaporate any excess water.
- Mash potatoes with a masher or hand-held mixer.
- Add all remaining ingredietns except for flour and blend.
- Slowly add flour until you get a nice smooth dough.
- Pull off pieces of dough and roll into logs/snakes. Cut into 1/2 inch pieces.
- Shape dough with a fork if you like. I keep it simple and leave them how I cut them.
- Add gnocchi to boiling, salted water and cook until they all are floating at the top. This takes about 3-4 minutes typically, depending on the size of your dumplings. You may need to do this in several batches to not overcrowd the pot.
- Serve with your favorite sauce and lots of cheese!
Nutrition Facts : Calories 269.5, Fat 4.3, SaturatedFat 2, Cholesterol 74, Sodium 242.4, Carbohydrate 47.3, Fiber 2.9, Sugar 1.2, Protein 10
POTATO GNOCCHI
Master fluffy, pillowy gnocchi tossed in a light cheesy sauce. Gnocchi can be a difficult recipe to get right but we'll help you avoid the pitfalls
Provided by Barney Desmazery
Categories Dinner
Time 2h10m
Number Of Ingredients 7
Steps:
- Heat the oven to 180C/160C fan/gas 4. Peel the potatoes and chop into equal-sized chunks. Lay a large sheet of kitchen foil on your work surface, pile the potatoes into the middle and arrange the bay leaves on top, if using. Fold the foil over the potatoes, then fold the edges in to seal and create a parcel. Transfer to a baking sheet and bake for 1 hr-1 hr 15 mins until the potatoes are tender. Or, tip into a heatproof bowl, cover (do not use foil) and cook in the microwave for 10 mins on high. If still firm, microwave in 5-min bursts until tender. While the potatoes are still hot, pass them through a ricer or push through a sieve onto a tray and cool completely. Will keep chilled for up to two days before using.
- Scatter the flour, 10g of cheese, ½ tsp salt and a grating of nutmeg over the potatoes on the tray, then gently tip the egg yolks on top. Gently bring everything together with your hands until you have a uniform dough that resembles crumbly pastry. Knead for about a minute until it just comes together, but don't overwork it. Divide the dough into four pieces and roll each one out into a long, finger-thick sausage on a lightly floured surface. Cut each sausage into 1.5-2cm nuggets. The gnocchi can now be cooked, or you can create ridges on them by rolling them over the back of a fork, grater or sushi mat. Arrange the gnocchi in a single layer on the tray. Will keep frozen for up to three months. First, freeze on the tray until solid, then portion into food bags.
- Bring a large pan of lightly salted water to the boil. If cooking all the gnocchi at once, you'll need to do this in three batches, cooking each batch for 2 mins, or until they rise to the surface. (You can also cook them for 3-5 mins from frozen.) Remove to a colander using a slotted spoon. Reserve 150ml of the cooking water, discarding the rest. Melt the butter in a large frying pan over a medium heat with about ½ tsp cracked black pepper and sizzle until the butter turns a nutty brown. Toss through the gnocchi, remaining cheese and about half of the reserved cooking water, then turn up the heat slightly and toss until the gnocchi is well-coated in a thick, cheesy sauce. You may need to add a little more of the cooking water to loosen. Serve the gnocchi straightaway in warm bowls.
Nutrition Facts : Calories 326 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 0.6 milligram of sodium
SIMPLY POTATO GNOCCHI WITH PESTO AND PARMESAN #5FIX
5-Ingredient Fix Contest Entry. Gnocchi are Italian-style dumplings made of potatoes and flour. You can serve gnocchi with any of your favorite pasta sauces. Here's an easy recipe using Simply Potatoes Shredded Hash Browns with a simple pesto Parmesan sauce.
Provided by peggy calhoun
Categories One Dish Meal
Time 25m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- In a medium mixing bowl, lightly beat eggs. Add potatoes and 1 2/3 cup flour. Stir until well combined and dough forms. Cover and refrigerate 15 minutes until chilled.
- Bring 2 quarts water to boil in a four quart pot.
- Use remaining flour to dust work surface. Transfer dough to surface, knead briefly adding flour if sticky.
- Divide dough into four portions. Roll each portion into logs 1/2" thick. Cut each log into 1/2" wide pieces and press tops with fork to flatten slightly.
- Cook in two batches, add gnocchi and cook 5 minutes until tender and floating to top of water.
- Remove with slotted spoon to clean bowl. Add pesto and 1/4 cup cheese, toss with spoon until gnocchi is covered lightly.
- Divide into equal portions into serving bowls, top with remaining cheese and serve.
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