Sweet Potato Gnocchi

Comforting pillows of starch, drenched in a sage-butter sauce is enough to keep the winter at bay.  Here’s another Meat Free Monday winner!

MISE EN PLACE (preparation):

  • Prepare all the ingredients prior to starting to cook.
  • Measuring cups and spoons.
  • Large mixing bowl.
  • Steamer (alternatively bring a pan to a rolling boil and then place a colander over the water,place the potatoes into the colander and cover with a saucepan lid and leave to steam this way – occasionally giving them a turn with a wooden spoon so they steam evenly).
  • Large pot (for steaming potatoes).
  • Potato masher / potato riser
  • Rolling pin.
  • Sharp, clean, kitchen knife.
  • Wooden spoons.
  • Large pot – for boiling gnocchi.
  • Slotted spoon – for lifting gnocchi out of boiling water.
  • Medium frying pan.
  • Grater – for Parmesan-style cheese.
  • Serving platter and gear for family style dining.

YIELD: 2 generous portions (gnocchi will be more, keep in fridge/freezer for later)

INGREDIENTS:

For Gnocchi

3 Medium Sweet potatoes; unpeeled Approximately 560 g
2 Small/medium Potatoes (preferably “floury variety); unpeeled Approximately 400 g
2 Medium Eggs
300g Plain Flour 2 cups (500ml)
To taste sea salt and black pepper
Polenta flour; to roll or plain flour works just as well

For Sauce

¼ Cup Butter 60ml
1 clove Fresh Garlic; minced
2 Tablespoons Walnuts / pine nuts; chopped 60ml
1 teaspoon Dried Sage Or 5 fresh Sage leaves; chopped
¼ teaspoon Salt Pinch
¼ teaspoon Freshly ground Black Pepper Pinch

METHOD:

  • Leave the potatoes (normal and sweet) unpeeled but give them a wash to remove any dirt and cut into equal sized medium chunks so they will cook at the same rate.
  • Keeping the potato skins on keeps the potatoes fluffier in texture.
  • Put the potato pieces over a steamer (see suggestion at Mise en Place) and steam for 25-30 minutes or until tender and cooked through when tested with a fork. Turn off the heat and remove steamer from the hot water and set aside for 5 minutes until cool enough to peel away the skin.
  • When peeled, transfer into a medium-large mixing bowl and mash well so they are smooth and have no lumps. Season with a pinch of sea salt and pepper to taste.
  • Allow to cool for 10 minutes.
  • Beat the eggs in a small jug or bowl then stir the eggs into the mashed potato.
  • Mix in the flour and bring together into a ball shape (if the potato mixture is too soft and sticky, add a little more flour a tablespoon at a time until you reach a doughy consistency).

potato-gnocchi-recipe-05-13

  • Turn out onto a lightly floured surface. Divide the mixture into six equal balls and roll each ball, one at a time, into a long even log/snake shape approximately 2 cm thick in width.
  • Using a knife cut along the logs into equal pieces measuring approximately 2 cm long. You can lay these on a tray and chill until ready to cook.

Making-Gnocchi-Steps

  • If freezing then this is the time to do so – chill dough in the fridge until firm. Then place in freezer bag or freezer proof container, this will last for two months.
  • Bring a medium-large saucepan of water to the boil and add a large pinch of sea salt. Place in the gnocchi and cook for 2-3 minutes or until they just rise to the surface.
  • Remove the gnocchi pieces with a slotted spoon. And drain in a colander.

For the Sauce:

  • For the sauce, heat the olive oil and fry the minced garlic until softened.

  • Add the chopped walnuts/pine nuts to the pan and toast slightly.
  • Remove the garlic and the nuts from the pan; add the butter to the pan and place back on the heat.
  • Bring to a gentle sizzle for a minute. Once the butter is turning a light brown nutty colour. Add the sage (dried or fresh) to the butter and return the minced garlic and nuts to the browned butter.
  • Add the well drained gnocchi, combine well and cook for 2-3 minutes so the flavours infuse together and the gnocchi is heated through.
  • Serve immediately with the grated cheese and a sprinkling of sea salt to taste.

 

Prepared, uncooked Gnocchi can be frozen for up to two months.  To use; let the gnocchi thaw and submerge in boiling salted water.

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