Sweet Potatoes Gnocchi.

by alessandrasfoodislove
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

For Gnocchi

  • 4 to 6 sweet potatoes (2 lbs) 3 1/2 cups (950 grams)
  • 3 cups and more for dusting all purpose flour
  • 1 egg
  • 1 tsp salt
  • Pinch of nutmeg (optional)

For Sauce

  • 5 tablespoons of salted butter
  • 1/4 cup chopped walnuts
  • 5 to 10 sage leaves
  • Salt to taste
  • Fresh cracked pepper
  • 1/4 cup grated Parmigiano Reggiano

Instructions

For Gnocchi:

  • Rinse sweet potatoes, wrap in aluminum foil and roast in a 400 degrees Fahrenheit oven for about 50 minutes or until soft to the touch.
  • Cool completely, peel and purée through a ricer. You can also use a potato masher.
  • Add 1 cup of flour, egg and salt. Start mixing with one hand and incorporate more flour until a soft dough forms. Move on a work surface and add flour to roll one inch thick logs. Cut in one inch pieces and roll on a gnocchi board or fork. You can use your thumb to gently press and roll simultaneously to create ridges on the gnocchi.

    (Visual instructions on video recipe).

For Sauce:

  • In a large sauté pan on medium heat add the chopped walnuts and stir until they’re gently toasted and fragrant.
  • Add butter and careful not to burn it. Add sage leaves and set aside.
  • Bring to a boil a large pot filled with water. Add salt. Add gnocchi and keep heat on high so that it starts boiling again. As soon as gnocchi float to the top remove with a skimmer.
  • Add directly to butter sauce and on low heat cook for a minute or so until all well combined.
  • Sprinkle Parmigiano Reggiano, fresh cracked black pepper and serve hot!

    (I boiled the gnocchi in 2 batches).

  • Buon appetito!

Notes

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