Sweet Potato Gnocchi In A Chimichurri Broth Recipes

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 RECIPE BY TASTY

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!

SWEET POTATO GNOCCHI

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.

SWEET POTATO GNOCCHI WITH SAGE-BUTTER SAUCE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Prick russet potato and sweet potato all over with a fork. Wrap individually in aluminum foil.
• Bake in the preheated oven until soft, about 1 hour 15 minutes. Unwrap the potatoes and let cool slightly.
• Remove skin from the potatoes and mash flesh in a bowl. Let cool, at least 15 minutes. Add egg and mix with a fork. Mix in all-purpose flour gradually using a spoon; knead together by hand as dough becomes tougher.
• Dust your work surface with rice flour. Place the dough on the surface; it will be quite sticky. Cut into 8 pieces; place on a tray and freeze until easier to handle, about 10 minutes.
• Take 1 piece of dough from the freezer. Roll out into a long sausage on the dusted work surface. Cut into comparably small gnocchi pieces, the smaller the better. Transfer to a dish covered with plastic wrap and dusted with flour. Repeat with the remaining 7 pieces of dough. Transfer gnocchi to the freezer until ready to cook.
• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 3 to 4 minutes.
• Combine olive oil, butter, sage, and garlic in a large saucepan over medium-low heat. Cook and stir until butter is melted and flavors are combined, 2 to 3 minutes. Remove garlic and add the gnocchi. Top with Parmesan cheese and mix well.

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.

SWEET-POTATO GNOCCHI IN WILD MUSHROOM BROTH

Steps:

• Combine cepes and 6 cups water in a saucepan. Simmer over medium heat until reduced to 1 quart, about 30 minutes. Strain through a fine mesh sieve. Finely chop the mushrooms. Set both broth and mushrooms aside.
• Preheat oven to 350 degrees. Place the sweet potatoes on a baking sheet. Bake until tender, about 40 minutes. Peel and pass through a ricer into a large bowl. Combine sweet-potato puree, flour, sage, salt and pepper. Place the dough on a lightly floured surface. Knead the dough, adding more flour if needed, until it is smooth and slightly sticky. Shape the dough into small dumplings. Set aside.
• Pour the mushroom broth in a medium saucepan. Bring to a simmer over medium heat. Working in batches, drop the gnocchi into the broth. Cook 10 seconds after the dumplings rise to the surface, about 5 minutes total. Remove with a slotted spoon and divide among 4 warmed bowls. Ladle the broth over the gnocchi, sprinkle with Parmesan and serve.

SWEET POTATO GNOCCHI IN A CHIMICHURRI BROTH

Steps:

• Heat the oven to 350 degrees F.
• Prick well cleaned sweet potatoes all over with a fork and put them on a sheet pan. Roast until tender, about 1 hour. Remove the potatoes from the oven and set aside to cool. When cool enough to handle, remove the skins and puree the flesh in a blender until smooth.
• In a large bowl, combine the potato puree, ricotta, maple syrup, Parmesan, nutmeg, salt, pepper and flour, half a cup at a time, until a soft dough forms. Divide the dough into 8 to 10 portions. Sprinkle a little flour on a work surface and gently roll a portion of dough into a long rope, about 1-inch thick. Cut into 1-inch pieces and continue the process with the remaining dough. Transfer the finished gnocchi to a floured baking sheet while working. Bring a large pot of salted water to a boil over high heat, then reduce the heat to medium. Cooking in small batches, drop about a dozen gnocchi into the water and cook until they are firm and floating, 3 to 5 minutes. Remove them from the water with a slotted spoon and put them on a lightly greased baking sheet. Continue making the gnocchi with the remaining dough.
• Heat 2 tablespoons of olive oil in a large nonstick frying pan over medium-high heat. Add the gnocchi to the pan and cook until browned, about 5 minutes. Remove them from the pan to a serving bowl and sprinkle with some Parmesan.
• In a second pot, over medium-high heat, add the olive oil and saute the mushrooms and garlic until tender. Add the vegetable broth and bring to a boil. Stir in the spinach, parsley, cilantro, oregano, thyme, vinegar and red pepper flakes. Remove the pot from the heat and season with salt and pepper, to taste. Pour the broth over the gnocchi and serve, garnished with additional parsley and Parmesan.