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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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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Two - Pepper Gnocchi Recipes

Two - Pepper Gnocchi

Ingredients of Two - Pepper Gnocchi

Instant potato flakes 1/3 cup 75 mL

Water 1/4 cup 60 mL

Chopped roasted red pepper,drained 2 2

Salt 1/4 cup 60 mL

All-purpose flour 1 1/2 cups 375 mL

All-purpose flour 1 tbsp 15 mL

Water 8 cups 1 L

Salt 2 tbp. 10 mL

How to Two - Pepper Gnocchi

Combine potato flafes and water in larde bowl . Let stand foe 10 minutes.

Make a well in centre.

Process next 4 ingredients in blender until smooth. Add to well

Sprinkle first amount of flour over potato mixture. Mix with fork until mixture start to come together.

Ture out onto lightly floured surface. Knead gently 6 times until ball forms. Divide 2 equal portions. Keep renaining portion covered. Roll 1 portion into 3/4 inc (2 cm) thick rope , using second amount of flour as needed to prevent sticking. Cut into 1/2 inch ( 12 mm ) pieces (see Note 1). Arrange gnocchi in single layer on light floured baking sheet. Repeat with remaining dough. Make about 72 gnocchi.

Conbine water and salt in Dutch oven. Brind to a boil. Cook gnoccchi (see Note 2), in 2 batches, for about 2 minutes , strirring occasionally , until gnocchi float to the top . Cook for 1 minute , before removing with slotted spoon to sieve. Drain Transfer to servingdish . Cover to keep warm. Make about 2 1/2 cuos ( 625 mL )

Note 1 : If desired , tines of a fork can be gently rolled along gnocchi to create ridges.

Note 2 : To store , freeze uncooked gnocchi 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 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 to you favourite sauce

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