Best Sweet Potato Gnocchi With Goats Cheese And Wilted Salad Recipes

SWEET POTATO GNOCCHI WITH GOATS CHEESE AND WILTED SALAD

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 WITH BLUE CHEESE SAUCE

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.

SWEET POTATO GNOCCHI

Steps:

• Preheat the oven to 425 degrees F.
• Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly. Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups. Transfer the mashed sweet potatoes back to the large bowl. Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed. Add the flour, 1/2 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.

SWEET POTATO GNOCCHI

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.

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

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.

SWEET POTATO GNOCCHI WITH MAPLE CINNAMON SAGE BROWN BUTTER

Steps:

• For the Gnocchi:.
• Preheat oven to 425°F.
• Pierce the sweet potatoes with a fork.
• Bake the sweet potatoes until tender and fully cooked between 44 and 55 minutes, depending on size.
• Cool slightly.
• Cut in half. Scoop the flesh into a large bowl.
• Mash the sweet potatoes (Giada used a ricer).
• Transfer to a large measuring cup. (make sure the sweet potatoes measure 2 cups).
• Add ricotta cheese, salt, cinnamon, and pepper.
• Add 1/2 cup flour at a time until a soft dough forms.
• Lightly flour a work surface. Place the dough in a ball on surface.
• Divide the dough into 6 equal balls.
• Roll out each ball into a 1-inch wide rope.
• Cut each rope into 1 inch pieces.
• Roll the gnocchi over the tines of a fork.
• Transfer the formed gnocci to a large baking sheet.
• Continue with the remaining gnocchi.
• Bring a large pot of salted water to boil over high heat.
• Add the gnocchi in 3 batches and cook until tender but still firm to the bite, about 5 or 6 minutes, stirring occasionally.
• Drain using a slotted spoon and place on a baking sheet.
• Tent with foil.
• Continue with remaining gnocchi.
• Brown Butter Sauce:.
• While the gnocchi are cooking, melt butter in a large sauce pan over medium heat.
• When butter has melted, add sage leaves.
• Continue to cook, swirling the butter occasionally until foam subsides and the milk solids begin to brown.
• Remove pan from heat.
• Stir in cinnamon, maple syrup, salt and pepper. Careful, the mixture will bubble up. Gently stir the mixture.
• When the bubbles subside, toss the cooked gnocchi in the brown butter.
• Transfer to serving dish.
• Serve immediately.