Sweet Potato Gnocchi with Gouda Cheese Sauce
adapted from: http://tastykitchen.com/recipes/main-courses/sweet-potato-gnocchi-with-gouda-cheese-sauce/
Gnocchi
1 pound sweet potatoes, baked until able to be pierced easily with a fork (400 for 1 hour)
6oz ricotta cheese
1/2 cup Parmesan cheese
1 t salt
1 3/4 cup flour
Sauce
2 cups milk, warmed
1/2 t onion powder
2 garlic cloves, roughly chopped
3 T butter
3 T flour
1 cup Gouda cheese (about 4oz)
salt/pepper
After potatoes have baked. Cool completely. Mash. Incorporate cheeses, salt and flour(1/2 cup at time). Roll into 4-20inch snakes. Cut each snake into about 20pieces. Place each piece on a lined-baking sheet. Let dry out slightly. Boil some water with 1T salt. Drop some gnocchi into boiling water (just a few at a time in order so they don't stick together). Cook about 5-6minutes until pasta is floating Remove with a slotted spoon to a oven-safe serving dish. Place in dish in a warm oven as they come out of the boiling water. Repeat until all gnocchi are cooked.
While gnocchi are cooking make sauce. Heat milk in microwave with garlic chunks. In a medium saucepan melt butter with onion powder; stir in flour. Add warmed milk. Stir until thickened. Remove garlic chunks and from heat. Stir in Gouda cheese until melty and gooey. Pour over warmed gnocchi. Serve with a fresh spinach salad....mmmm.
Basil Gnocchi (I use spinach) - these are similar to the ones we had in Alaska.
adapted from: Food Network Magazine
Gnocchi
1 1/2 cups instant mashed potatoes
1 cup fresh basil (spinach)
1 egg, beaten
1/4 cup Parmesan
1 cup flour
Sauce (I have never made this sauce)
1/4 cup olive oil
1/4 cup pine nuts
salt
3 shallots, diced
3 garlic cloves, minced
1/4 cup dry white wine
2 pounds heirloom tomatoes, diced
pepper
Mix potato flakes with 1 cup boiling water. Let them absorb water (about 3minutes). Puree basil with 1/4 cup cold water. Stir in potatoes, egg and Parmesan. Gradually fold in flour. Divide 'dough' into 3 portions; roll into snakes. Cut off smallish (1inch) sections. Place on lined-cookie sheets. Refrigerate.
For the sauce: heat oil. Add pine nuts; toast. Remove toasted nuts to a small plate. Add garlic and shallots to pan; saute until soft and clear (about 3minutes or so). Add wine; boil. Add tomotatoes. Cook until just soft. Remove to a serving dish.
Cook gnocchi (as in the other recipe); dropping to boiling water a few at time until floating. Toss in sauce. Serve with pine nuts and extra Parmesan.
Basil Gnocchi (I use spinach) - these are similar to the ones we had in Alaska.
adapted from: Food Network Magazine
Gnocchi
1 1/2 cups instant mashed potatoes
1 cup fresh basil (spinach)
1 egg, beaten
1/4 cup Parmesan
1 cup flour
Sauce (I have never made this sauce)
1/4 cup olive oil
1/4 cup pine nuts
salt
3 shallots, diced
3 garlic cloves, minced
1/4 cup dry white wine
2 pounds heirloom tomatoes, diced
pepper
Mix potato flakes with 1 cup boiling water. Let them absorb water (about 3minutes). Puree basil with 1/4 cup cold water. Stir in potatoes, egg and Parmesan. Gradually fold in flour. Divide 'dough' into 3 portions; roll into snakes. Cut off smallish (1inch) sections. Place on lined-cookie sheets. Refrigerate.
For the sauce: heat oil. Add pine nuts; toast. Remove toasted nuts to a small plate. Add garlic and shallots to pan; saute until soft and clear (about 3minutes or so). Add wine; boil. Add tomotatoes. Cook until just soft. Remove to a serving dish.
Cook gnocchi (as in the other recipe); dropping to boiling water a few at time until floating. Toss in sauce. Serve with pine nuts and extra Parmesan.
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