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
GNOCCHI WITH TOMATO SAUCE
This mouthwatering Italian recipe for gnocchi with tomato sauce was adapted from Martha Stewart Living, February 2004.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 11
Steps:
- Heat oil in a large saucepan over medium heat until hot but not smoking. Add onion and garlic; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes. Add wine; cook until most liquid has evaporated. Add tomatoes and juice, tomato sauce, basil, and red pepper flakes. Reduce heat to medium-low; simmer until slightly thick, about 30 minutes. Season with salt and pepper. Remove from heat; cover to keep warm.
- Bring a large pot water to a boil; add 1 tablespoon salt. Add half of the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer gnocchi with a slotted spoon to pan with sauce. Repeat process with remaining gnocchi.
- Reheat gnocchi over low heat; gently toss. Serve with cheese shavings.
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
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
POTATO GNOCCHI WITH QUICK TOMATO SAUCE RECIPE BY TASTY
Once you get the hang of it, gnocchi is one of the easiest pastas to make from scratch at home. We paired it with a quick fresh tomato sauce that uses good quality olive oil to add richness and flavor. Experiment by adding fresh or dried herbs, Parmesan cheese, or even a protein to your sauce for a custom creation.
Provided by Matt Ciampa
Categories Dinner
Time 1h5m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Add the potatoes to a large pot of salted boiling water and cook for 20-25 minutes, or until easily pierced with a fork. Drain and set aside until cool enough to handle, but still warm.
- While the potatoes are cooking, make the tomato sauce: Heat 2 tablespoons of olive oil in a large, high-walled skillet over medium heat. Add the onion, season with salt and sauté until soft, 5-7 minutes. Add the tomatoes, season with salt, and cook until they start to burst, about 5 minutes. Add the water and remaining 2 tablespoons of olive oil. Cover and cook until the tomatoes have broken down into a sauce, about 15 minutes. Remove from the heat and cover until ready to serve.
- Using a peeler or your fingers, remove the skin from the potatoes. Pass the potato flesh through a ricer or food mill into a large bowl. Add the egg and mix until just combined. Slowly incorporate the flour, a little at a time, until the dough starts to form. Be careful not to overwork the dough. If the dough still feels sticky, add a little more flour, 2 tablespoons at a time.
- Transfer dough to a lightly floured surface. Cut into 4 portions. Roll out 1 portion into a long rope, about 1 inch wide. Cut in half crosswise, then cut each half into 1-inch pieces. Set aside on a lightly floured surface while you repeat with the remaining dough.
- If desired, roll each gnocchi on a fork or gnocchi board to make decorative ridges.
- Bring a large pot of salted water to a boil. Working in batches, add the gnocchi, stirring gently once or twice to ensure they are not sticking to the bottom of the pot or each other. Boil until the gnocchi float to the surface, then wait another 15-30 seconds and remove from the water with a slotted spoon. Reserve ½ cup of the cooking water.
- Reheat the tomato sauce over medium heat. Add some of the reserved pasta water and stir to combine. Check for seasoning and add salt if needed. Add the gnocchi to the sauce and toss until well coated, adding more pasta water as needed to create a thick sauce.
- Serve immediately and enjoy!
Nutrition Facts : Calories 658 calories, Carbohydrate 83 grams, Fat 30 grams, Fiber 7 grams, Protein 13 grams, Sugar 8 grams
SWEET POTATO GNOCCHI WITH TOMATO AND PRAWN SAUCE
This recipe is from a low fat cook book. It is beautifully presented, delicious and best of all pretty simple.
Provided by Ozzzie
Categories Yam/Sweet Potato
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 180 degrees celcius.
- Roast sweet potatoes for about 35 minutes or until flesh is tender when pierced with a skewer.
- Cool potatoes slightly and remove skin.
- You should have about 175g of potato flesh.
- Mash flour and sweet potato in a bowl until you have a smooth mixture.
- Add the nutmeg and mix again- season lightly if required.
- On a floured surface roll a ball (about the size of a brazil nut) of potato mixture- flouring your hands is also handy here.
- Flatten ball slightly with a fork.
- Continue process of making balls of potato mixture until it has all been used.
- Place in the fridge while you prepare the sauce.
- Make the sauce: Heat olive oil in a non stick pan.
- Add garlic and onion and fry until soft.
- Add mushrooms and a little water if pan is getting dry.
- When mushrooms start to soften add the red wine (or 1tbsp water).
- Let the mixture bubble for a few moments and add oregano.
- Add tomatoes and juice to pan and stir well.
- Add prawns to sauce, stir well and simmer for 15-20 minutes.
- The sauce should reduce to a thickened consistency.
- Add basil to sauce and stir.
- To cook gnocchi: Place gnocchi one by one in a large pan of boiling water and cook for about 3 minutes- they are ready when they rise to the surface.
- With a slotted spoon transfer gnocchi to dinner plate and top with sauce.
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