Sweet Potato Sage Gnocchi Recipes

Sweet Potato Sage Gnocchi

Ingredients of Sweet Potato Sage Gnocchi

Fresh unpeeled orange-fleshed 1 lb 454 g

Instant potato flakes 1/2 cup 125 mL

Large egg,fork-beaten 1 1

Garlic powber 1/8 tsp. 0.5 mL

Salt 1 tsp. 5 mL

All-purpose flour 2 cup 500 mL

All-purpose flour 1/4 cup 60 mL

Water 12 cup 3 L

Salt 1 1/2 tsp. 30 mL

Butter ( or hard margarine ) 2 tbsp. 30 mL

Grated Parmesan cheese 1/4 cup 60 mL

Chopped fresh sage 2 tsp. 10 mL

How to Sweet Potato Sage Gnocchi

Cut sweet potato in half lengthwise. Place cut-side down on greased baking sheet. Bake in 400 F (205 C) oven for about 40 minutes until tender. Let stand for about 10 minutes until cool enough to handle. Scoop flesh into larde bowl. Add potato flakes. Mash (see Note 1). Make a well in centre. Let stand for 10 minutes.

Add next 3 ingredients to well. Stir

Add first amount of flour. Mix lightly with fork until mixture starts to come together.

Turn out onto lightly floured surface. Knead gently 6 times until ball forms. Divide dough into 4 portions. Keep remaining portions covered. Roll 1 portion into 3/4 inch (2 cm) thick rope, using second aount of flour as needed to prevent sticking. Cut into 1/2 inch (12 mm) pieces (see Note 2) Arrange gnocchi in singer layer on lightly floure baking sheet. Repeat with remaining dough portions. Makes about 105 gnocchi

Conbine water and salt in Dutch oven. Bring to boil. Cook gnocchi (see Note 3) , in 2 batches, for about 2 minutes, stirring occasionally, until gnocchi float to the top. Cook for 1 minutes brfpre removing with slotted spoon to sieve. Drain. Transfer to serving dish. Cover to keep warm.

Note 1 : You should have about 1 1/4 cup (300 mL) mashed sweet potato.

Note 2 : If desired, tine of a fork can be gently rolled along gnocchi to create ridges.

Note 3 : To store, freeze uncooked gnocch in a single layer on a lightly floured baking sheet. Store in a resealable freezer bag for up to 3 months. For best results . cook from frozen. Gnocchi can also be pre-cooked, tossed in a little cooking oil or melted butter and chilled. Reheat in boiling water for about 3 minutes. Drain well. Add butter mixture.

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Pumpkin Cannelloni Recipes

Pumpkin Cannelloni

Ingredients of Pumpkin Cannelloni

FILLING

Cooking oil 1 tsp 5 mL

Chopped onion 1 cup 250 mL

Garlic cloves,minced 2 2

Large egg,fork-beaten 1 1

Box of frozen chopped spinach, thawed 10 oz. 300 g

Dry curd cottage cheese 1 cup 250 mL

Ricotta cheese 1 cup 250 mL

Grated Asiago cheese 1/2 cup 125 mL

Salt 1/2 tsp. 2 mL

Pepper 1/4 tsp. 1 mL

PUMPKIN DOUGH

All-purpose flour 2 1/2 cups 550 mL

Salt 1/2 tsp. 2 mL

Large egg 1 1

Canned pure pumpkin (no spices) 1/2 cup 2 mL

Olive oil 1 tbsp 15 mL

SAUCE

Tomato pasta sauce 3 cups 750 mL

Grated Asiago cheese 1/2 cup 150 mL

How to Pumpkin Cannelloni

Filling : Heat cookinh oil in small flying pan on medium. Add onion and garlic. Cook for 5 to 10 minutes, strring of ten, until onion is softened. Transfer to medium bowl.

Add remaining 7 ingredients. Mix well. Set aside.

Pumpkin dough : Combine flour and salt in large bowl. Make a well in centre.

Whisk next 3 ingredients in small bowl. Add to well. Mix until dough begins to come together. Turn out onto ligthly floured surface. Kead until ball forms. Wrap with plastic wrap. Lte stand for 30 minutes. Divide dough in half. Work with 1 half of dough at atime. Keep remaining half cobered with plastic wrap. Roll out dough on lightly floured surface to 24 x 6 inch (60x15 cm) rectangle. Loosen and lift dough and sprinkle floure on work surface to prevent sticking. Let stand for 10 minutes. Sprinkle dough with flour. Turn over. Let stand for 10 minutes. Cut dough into 4 squares, 6x6 inches (15x15 cm) each, Spread about 1/3 cup (75 mL) filling on each square, leaving 1/2 inch (12 mm) edge from top. Roll up from bottom into a tube to enclose filling.

Sauce : Spread 1 cup (250 mL) pasta sauce in bottom of greased 8x8 inch (20x20 cm) baking dish. Arrange pasta rolls seam-side down over sauce. Cover with renaining sauce. Sprinkle with Asiago cheese. Bake, covered, in 350 F (175 C) oven for 75 minutes until pasta is tender and cheese is melted. Makes 8 cannelloni.

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Whole - Wheat Pasta Dough Recipes

Whole - Wheat Pasta Dough

Ingredients of Whole - Wheat Pasta Dough

All-purpose flour 1 cup 250 mL

whole-wheat flour 1 cup 250 mL

Salt 1/2 tsp. 2 mL

Large eggs,fork-beaten 2 2

Water 1/4 cup 60 mL

Olive oil 1 tbsp. 15 mL

How to Whole - Wheat Pasta Dough

Combine first 3 ingredients in larde bowl. Make a well in centre.

Add remainning 3 ingredients to well. Mix until dough begins to come together. Turn out onto lightly floured surface. Knead until ball from, Wrap with plastic wrap. Let stand for 30 minutes. Divide doudh in half. work with 1 half of dough at a time. Keep remaining half covered with plastic wrap. Roll out dough on lightly floured sueface to 16 x 12 inch (40 x 30 cm) rectangle. Loosen and lift dough and sprinkle flour on work surface to prevent sticking.Let stand for 10 minutes. Ti make noodle, fold dough in half lengthwise. Cut crosswise into 1/4 inch (6 mm) wide noodles. Toos gently to loosen. Sprinkle with flour to prevent sticking if necessary Repeat with remaining dough (see Note). Makes about 1 lb. (454 g) of uncooked pasta

Note : Store uncooked fresh pasta loosely in a covered container in the freezer for up to 1 month.For best results,cook from frozen

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Eggless Pasta Dough Recipes

Eggless Pasta Dough

Ingredients of Eggless Pasta Dough

All-purpose flour 2 cups 500 mL

Salt 1/2 tsp. 2 mL

Water 1/2 cup 125 mL

Olive oil 1 tbsp. 15 mL

How to Eggless Pasta Dough

Combine flour and salt in larde bowl. Make a well in centre

Add water and olive oil to well. Mix until dough begins to come together. Turn out onto lightly floured surface. Knead until ball frpm. Wrap with plastic wrap. Let stand for 30 minutes. Divide dough in half. Work with 1 half of dough at a time. Keep ramaining half covered with plastic wrap. Roll out dough on lightly floured surface to 16 x 12 inch (40 x 30 cm) rectangle. Loosen and lift dough and sprinkle flour on work surface to prevent sticking. Let stand for 10 minutes. To make noodle , fold dough in half lengthwise. Cut crosswise into 1/4 inch (6 mm) wide noodle. Toss gently to loosen. Sprinkle with flour to prevent sticking if necessary. Repeat with remaining dough (see Note). Make about 1 lb (454 g) of uncooked pasta

Note : Store uncooked fresh pasta loosely in a covered container in the freezer for up to 1 month. For best results, cook from frozen

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Basic Potato Gnocchi Recipes

Basic Potato Gnocchi

Ingredients of Basic Potato Gnocchi

Unpeeled baking potatoes (about 3 medium potatoes) 1 3/4 lb 790 g

Large eggs, fork- beaten 2 2

Salt 1/2 tsp. 2 mL

Pepper 1/4 tsp. 1 mL

All-purpose flour 1 1/4 cups 300 mL

Water 8 cups 2 L

Salt 2 tsp. 10 mL

How to Basic Potato Gnocchi

Bake potatoes in 400 F (205 C) oven for about 45 minutes or boil with skin on until tender. Let stand for 10 minutes until cool enough to handle. Remove peel. Press though coarse sieve or mash well in larde bowl (see Note 1). Let stand for about 20 minutes until lukwarm. Make a well in centre.

Add next 3 ingredienrs to well. Stir.

Sprinkle flour and cheese over potato mixture. Mix lightly with fork until mixture starts to come together.

Turn out onto lighrly floured surface. Knead gently 6 times until ball forms. Divide dough into 6 portions. Keep remaining portions covered. Roll 1 portion into 3/4 (2 cm) thick rop, using second amount of flour as needed to prevent sticking. Cut into 1/2 inch (12 cm) pieces (see Note 2). Arrange gnocchi in single layer on lightly floured baking sheet. Repeat with remaining dough portions. Makrs about 156 gnocchi.

Combine water and salt in Dutch oven. Bring to a boil. Cook gnocchi (see Note 3) , in 2 batches , for about 2 minutes, strring occasionally , until gnovvhi float to the top. Cook for 1 munute be fore removing with slotted spoon to sieve. Drain Transfer to serving dish. Cover to keep warm Makes about 4 cups (1 L)

Note 1 : The finer and fluffier you mash the cooked potato , the better the texeure of the gnocchi.

Note 2 : If desired , tines of a foek can be gently rolled along gnocchi to create rides.

Note 3 : To store , freeze uncooked gnocchi in single layer on lightly floured baking sheet. Store in a resealable freezer bag for up to 3 months. For best result, cook from frozen. Gnocchi can also be pre-cooked , tossed in a littlr cooking oil or melted butter and chilled in boiling water for about 3 minutes. Drain well. Add to your favourite sauce

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