SWEET POTATO GNOCCHI, DRUNKEN PRUNES, AND AMARETTI
Serve this sweet potato gnocchi recipe from "Pasta Sfoglia," by Colleen and Ron Suhanosky, for an unforgettable meal.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 6
Steps:
- Add prunes and Marsala to a medium skillet. Place over high heat and bring to a boil. Immediately remove skillet from heat and set aside.
- Fill a large pot with 4 quarts water; season with salt, and bring to a boil over high heat.
- Add butter to skillet with prunes and Marsala and return to high heat; cook until butter is melted.
- Add gnocchi to boiling water; cook until gnocchi rise to the top. Continue cooking 1 minute more. Add 1/2 cup of the pasta cooking water to skillet with prune mixture. Using a wire-mesh skimmer, transfer gnocchi to a warm, shallow serving platter. Pour prune mixture over top.
- Garnish with crushed amaretti; serve immediately.
SWEET POTATO GNOCCHI
Use this recipe from "Pasta Sfoglia," by Colleen and Ron Suhanosky, to make Sweet Potato Gnocchi, Drunken Prunes, and Amaretti.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Yield Makes 2 1/2 pounds
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Wrap sweet potatoes in parchment paper-lined aluminum foil. Bake until easily pierced in the center with a fork, about 1 hour. Let cool.
- Place russet potatoes in a large pot; add enough water to cover. Bring to a boil over medium-high heat and cook until easily pierced in the center with a fork. Drain, and let potatoes cool to the touch.
- Wrap both sweet and white potatoes in a clean kitchen towel and rub to remove skins. Pass potatoes through a food mill fitted with a medium-hole dish, or through a ricer, into a large mixing bowl.
- Spread all-purpose flour on a clean, dry work surface. Place potatoes on top of flour. Add egg, maple syrup, and salt. Using your hands, mix together ingredients on work surface until well combined to form a dough. Gently knead dough into a 10-by-8-inch rectangle. Let rest for 2 minutes.
- Lightly dust a clean, dry work surface with rice flour. Cut the rectangle into 4 equal pieces. Roll each piece into a 1-inch-thick rope. Cut each rope into 1/2 inch gnocchi.
- Store gnocchi on a rice flour-covered baking sheet until ready to use. Dust with rice flour. Gnocchi can also be frozen up to 2 weeks. To freeze, place them, dusted with rice flour, in a single layer on a baking sheet and freeze. Once frozen, place them one on top of the other in an airtight container. To thaw for cooking, place gnocchi in a single layer on a baking sheet in the refrigerator for not more than 1 hour before cooking. Continue cooking according to recipe directions.
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 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.
SWEET POTATO GNOCCHI WITH BROWN BUTTER AND SAGE
These dumplings have a light texture, thanks to the addition of fresh ricotta cheese. Drain the ricotta in a sieve for two hours before starting the recipe.
Categories Pasta Appetizer Vegetarian Parmesan Ricotta Sweet Potato/Yam Fall Winter Sage Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 10-12 servings
Number Of Ingredients 8
Steps:
- Line large baking sheet with parchment paper. Place sweet potatoes on plate; microwave on high until tender, about 5 minutes per side. Cut in half and cool. Scrape sweet potato flesh into medium bowl and mash; transfer 3 cups to large bowl. Add ricotta cheese; blend well. Add Parmesan cheese, brown sugar, 2 teaspoons salt, and nutmeg; mash to blend. Mix in flour, about 1/2 cup at a time, until soft dough forms.
- Turn dough out onto floured surface; divide into 6 equal pieces. Rolling between palms and floured work surface, form each piece into 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into 20 pieces. Roll each piece over tines of fork to indent. Transfer to baking sheet.
- Bring large pot of water to boil; add 2 tablespoons salt and return to boil. Working in batches, boil gnocchi until tender, 5 to 6 minutes. Transfer gnocchi to clean rimmed baking sheet. Cool completely. (Can be made 4 hours ahead. Let stand at room temperature.)
- Preheat oven to 300°F. Melt butter in heavy large saucepan over medium-high heat. Cook until butter solids are brown and have toasty aroma, swirling pan occasionally, about 5 minutes.
- Add chopped sage (mixture will bubble up). Turn off heat. Season sage butter generously with salt and pepper.
- Transfer half of sage butter to large skillet set over medium-high heat. Add half of gnocchi. Sauté until gnocchi are heated through, about 6 minutes. Empty skillet onto rimmed baking sheet; place in oven to keep warm. Repeat with remaining sage butter and gnocchi.
- Divide gnocchi and sauce among shallow bowls. Garnish with sage leaves.
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 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
More about "sweet potato gnocchi drunken prunes and amaretti recipes"
SWEET POTATO GNOCCHI | KING ARTHUR BAKING
From kingarthurbaking.com
SWEET POTATO GNOCCHI | KING ARTHUR BAKING
From kingarthurbaking.com
SWEET POTATO GNOCCHI, DRUNKEN PRUNES, AND AMARETTI
From fooddiez.com
SWEET POTATO GNOCCHI RECIPE - GARLIC & ZEST
From garlicandzest.com
CLEAN EATING SWEET POTATO GNOCCHI RECIPE - 2 INGREDIENTS ONLY
From hedihearts.com
MAGUSKARTULI GNOCCHI, PURJUS PLOOMID JA AMARETTI | RETSEPTID 2021
From et.holidaysbeauty.com
3 INGREDIENT SWEET POTATO GNOCCHI - FOOD WITH FEELING
From foodwithfeeling.com
SWEET POTATO GNOCCHI, DRUNKEN PRUNES, AND AMARETTI
From pinterest.com
SWEET POTATO GNOCCHI, DRUNKEN PRUNES, AND AMARETTI | MARTHA …
From confidentrecipe.netlify.app
SWEET POTATO GNOCCHI WITH DRUNKEN PRUNES MARSALA AND AMARETTI
From aroundannellestable.blogspot.com
SWEET POTATO GNOCCHI WITH DRUNKEN PRUNES AND CRUSHED AMARETTI
From gastronomersguide.com
CHASE AWAY THOSE WINTER BLUES: SWEET POTATO GNOCCHI - OUR …
From ouritaliantable.com
SWEET POTATO GNOCCHI: THE GOOD, THE NOT-TOO-BAD, AND THE SORTA …
From davidlebovitz.com
SWEET POTATO GNOCCHI WITH BALSAMIC BROWN BUTTER - JUST A TASTE
From justataste.com
SWEET POTATO GNOCCHI WITH BROWN BUTTER AND SAGE RECIPE - BON …
From bonappetit.com
SWEET POTATO GNOCCHI WITH DRUNKEN PRUNES - VIDEO DAILYMOTION
From dailymotion.com
RECIPE OF SWEET POTATO GNOCCHI - POTATOES
From recipesenglish.com
SWEET POTATO GNOCCHI WITH SAGE AND AMARETTI BISCUITS (GNOCCHI DI …
From eatyourbooks.com
ÉDESBURGONYA GNOCCHI, RéSZEG SZILVA éS AMARETTI | RECEPTEK 2022
From hu.holidaysbeauty.com
SWEET POTATO GNOCCHI WITH ROSEMARY PARMESAN CREAM SAUCE.
From halfbakedharvest.com
SWEET POTATO GNOCCHI RECIPE - JONNY RHODES - FOOD & WINE
From foodandwine.com
HOW TO MAKE SWEET POTATO GNOCCHI - THE SPRUCE EATS
From thespruceeats.com
10 BEST SWEET POTATO GNOCCHI SAUCE RECIPES - YUMMLY
From yummly.com
RECIPES FOR SWEET POTATO GNOCCHI - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SWEET POTATO AND PRUNES RECIPES (21) - SUPERCOOK
From supercook.com
SWEET POTATO RICOTTA GNOCCHI - ITALIAN FOOD FOREVER
From italianfoodforever.com
SWEET POTATO GNOCCHI RECIPE - FOOD NEWS
From foodnewsnews.com
SWEET POTATO GNOCCHI WITH GARLIC SAGE BUTTER SAUCE RECIPE - PINCH …
From pinchofyum.com
SWEET POTATO GNOCCHI - PREPPY KITCHEN
From preppykitchen.com
SWEET POTATO AND GNOCCHI RECIPES (46) - SUPERCOOK
From supercook.com
RECIPE: SWEET POTATO GNOCCHI | STYLE AT HOME
From styleathome.com
HOMEMADE SWEET POTATO GNOCCHI RECIPE - CHARLIETROTTERS
From charlietrotters.com
SWEET POTATO GNOCCHI (AIP, PALEO, GRAIN-FREE) • HEAL ME DELICIOUS
From healmedelicious.com
SWEET POTATO GNOCCHI RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
SWEET POTATO GNOCCHI RECIPE BY ANNE DOLCE - THEDAILYMEAL.COM
From thedailymeal.com
RECIPE: SWEET POTATO GNOCCHI - FOOD NEWS
From foodnewsnews.com
SWEET POTATO RICOTTA GNOCCHI WITH GARLIC BROWN BUTTER HERB SAUCE
From thebakermama.com
BROWN BUTTER SWEET POTATO GNOCCHI RECIPE - DAMN DELICIOUS
From damndelicious.net
HOW TO MAKE SWEET POTATO GNOCCHI | LIVE EAT LEARN
From liveeatlearn.com
SWEET POTATO GNOCCHI | RECIPE | KITCHEN STORIES
From kitchenstories.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search