SWEET POTATO GNOCCHI WITH TOMATO AND PRAWN SAUCE
This recipe is from a low fat cook book. It is beautifully presented, delicious and best of all pretty simple.
Provided by Ozzzie
Categories Yam/Sweet Potato
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 180 degrees celcius.
- Roast sweet potatoes for about 35 minutes or until flesh is tender when pierced with a skewer.
- Cool potatoes slightly and remove skin.
- You should have about 175g of potato flesh.
- Mash flour and sweet potato in a bowl until you have a smooth mixture.
- Add the nutmeg and mix again- season lightly if required.
- On a floured surface roll a ball (about the size of a brazil nut) of potato mixture- flouring your hands is also handy here.
- Flatten ball slightly with a fork.
- Continue process of making balls of potato mixture until it has all been used.
- Place in the fridge while you prepare the sauce.
- Make the sauce: Heat olive oil in a non stick pan.
- Add garlic and onion and fry until soft.
- Add mushrooms and a little water if pan is getting dry.
- When mushrooms start to soften add the red wine (or 1tbsp water).
- Let the mixture bubble for a few moments and add oregano.
- Add tomatoes and juice to pan and stir well.
- Add prawns to sauce, stir well and simmer for 15-20 minutes.
- The sauce should reduce to a thickened consistency.
- Add basil to sauce and stir.
- To cook gnocchi: Place gnocchi one by one in a large pan of boiling water and cook for about 3 minutes- they are ready when they rise to the surface.
- With a slotted spoon transfer gnocchi to dinner plate and top with sauce.
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
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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