SWEET POTATO GNOCCHI WITH GOATS CHEESE AND WILTED SALAD
Make and share this Sweet Potato Gnocchi With Goats Cheese and Wilted Salad recipe from Food.com.
Provided by An_Net
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Gnocchi:.
- Steam or boil potatoes until cooked through and soft.
- Peel potatoes and pass through mouli or ricer, make a well in the centre.
- Add flour,nutmeg, parmesan and egg yolks and mix into a soft dough, Adjust seasoning.
- Roll into a sausage shape and cut into bite size pieces.
- Blanch gnocchi in salted boiling water when gnocchi floats to top its cooked.
- Scoop with a spider and refresh in ice cold water then drain.
- To serve:.
- Heat olive oil in a frypan. Add garlic and tomatoes and balsamic vinegar to the pan, add gnocchi, and toss in pan. Add the greens and allow to wilt slightly, season to taste.
- Place in a bowl and crumble the goat cheese over the top.
SWEET POTATO GNOCCHI
This is from Better Homes and Gardens. It is EXCELLENT served w/ freshly grated parmesan cheese and melted butter. Freezable as well!
Provided by Keeferop
Categories One Dish Meal
Time 1h10m
Yield 96 gnocchi
Number Of Ingredients 5
Steps:
- In large saucepan, cook sweet potatoes, covered, in enough boiling salted water to cover for 25-35 minutes (until tender).
- Drain well; return to same pan. Over low heat, mash potatoes until smooth allowing any extra moisture to evaporate.
- Transfer potatoes to a large bowl. Stir in ricotta cheese, salt, nutmeg, and 1.5 cups of flour.
- On a well-floured surface, knead in the remaining .5 cup flour, kneading for 2-3 minutes or until a soft dough ball is formed.
- Divide into 8 pieces and roll each piece into a 12" long log (1" in diameter).
- Cut into 1" pieces & w/ a floured finger, make a dimple in the center of each piece.
- Boil a large pot of salted water. Cook gnocchi, in small batches for 3-4 minutes, or until they float to surface of water (Careful not to overcook).
- Remove w/ skimmer or slotted spoon & drain on paper towels or tea towel.
- Cover to warm while making rest of gnocchi.
Nutrition Facts : Calories 19.4, Fat 0.4, SaturatedFat 0.2, Cholesterol 1.3, Sodium 17.8, Carbohydrate 3.3, Fiber 0.3, Sugar 0.3, Protein 0.7
SWEET POTATO GNOCCHI WITH BLUE CHEESE SAUCE
Make and share this Sweet Potato Gnocchi With Blue Cheese Sauce recipe from Food.com.
Provided by Pink Penguin
Categories < 60 Mins
Time 40m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- To make the gnocchi, first boil the sweet potato unti soft. Drain & leave to cool.
- In a mixing bowl, use a potato masher to combine the potato with the butter, flour, egg yolk & nutmeg.Add extra flour if it looks to sticky.
- Beat the mixture together using a wooden spoon to form a dough.
- On a floured board, roll the dough into a long sausage.
- Using the back of the knife, cut the dough into small pieces about 1cm thick.
- Drop the gnocchi into boiling salted water for 5-6 minutes until they begin to float to the surface.
- To make the sauce, melt the butter ina pan & fry the cooked gnocchi for 2-3 minutes until golden. Stir in the crumbled stilton & season.
- Serve immediately.
Nutrition Facts : Calories 397.4, Fat 26.7, SaturatedFat 16.5, Cholesterol 158.3, Sodium 718.6, Carbohydrate 26.6, Fiber 2.5, Sugar 3.2, Protein 13.1
SWEET POTATO GNOCCHI
This is easy to make, and delicious served with a simple mushroom sauce....You can make a larger amount - 1 part flour to 1 part mashed sweet potato.
Provided by Christine L.
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Pierce sweet potato skin with a fork in several places. Wet a paper towel, and place on a glass pie plate. Put sweet potato on the towel, then fold wet paper towel over top of it loosely. Place in microwave, and cook on high for 3 minutes. Turn potato over, cover again with the towel, and cook an additional 3 minutes. Test for tenderness. When potato can be easily pierced through with a fork, it is done. Cool slightly. Cut potato in half and cool a little more. Scoop out flesh into a measuring cup. Line a cookie sheet with waxed paper and sprinkle lightly with flour. Use about the same measurement of flour, starting with a little less. Work into a dough that is slightly sticky. Roll portions of the dough into about a 1"-round snake. Chop into about 1" chunks. Using well-floured fingers and board, roll each chunk into a little shell. (lots of youtube videos that show this technique). Place on cookie sheet in single layer to dry, until ready to cook. When ready to cook, boil a large pot of well-salted water. Drop gnocchi in, about a dozen at a time. When they rise to the top, cook for about 1 minute, then remove with a spider to the sauce. Keep warm.
- Sauce: Heat oil in large frying pan. Saute onions until soft. Add mushrooms and cook for a few minutes. Add garlic - cook about 30 seconds. Splash in a little wine or water, and continue cooking on low. Add the tomatoes now, if using. Add salt, pepper and seasonings to your liking.
- When gnocchi are ready, have pan on medium low heat. Add gnocchi to mushroom-onion mixture as they are done. Keep warm. Serve with grated Parmesan.
Nutrition Facts : Calories 400.9, Fat 14.3, SaturatedFat 2, Sodium 618.7, Carbohydrate 61.3, Fiber 5.2, Sugar 8.7, Protein 7.5
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
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