Gnocchi may seem difficult to make, but they're not. Just a little mixing and kneading yields tender nuggets of dough. Bake the sweet potatoes and purée the flesh in a food processor for the best texture. Garnish with a few curls of Romano or Parmesan cheese if you like.
- Portion size 8 servings
- Credits : Canadian Living Magazine: April 2013
Sweet Potato Gnocchi:
MethodSweet Potato Gnocchi: In large bowl, stir together sweet potatoes, egg, salt and nutmeg. Using wooden spoon, stir in 2 cups of the flour. Stir in enough of the remaining flour, 1/4 cup at a time, to make soft sticky dough that pulls away from side of bowl but still sticks to spoon and fingers.
On well-floured surface and with floured hands, roll dough into log; divide into quarters. Gently roll and shape each quarter into 3/4-inch (2 cm) diameter rope. With sharp knife, cut each rope diagonally into 3/4-inch (2 cm) pieces.
In large pot of boiling salted water, cook gnocchi in 2 batches, stirring gently, until floating, about 3 minutes. Using slotted spoon, transfer to serving platter.
In large skillet, melt 2 tbsp of the butter over medium heat; cook onion, stirring occasionally, until softened, about 6 minutes.
Stir in cremini mushrooms, garlic and thyme; cook until mushrooms are tender, about 2 minutes. Stir in parsley. Scrape into large bowl.
In same pan, melt remaining butter over medium heat; cook, swirling frequently, until nutty brown and fragrant, about 3 minutes. Add gnocchi; cook, tossing occasionally, until golden, about 5 minutes.
Add gnocchi, pepper and salt to mushroom mixture; toss to combine. Return to serving platter.
Nutritional facts Per each of 8 servings: about
- Fibre 4 g
- Sodium 602 mg
- Sugars 6 g
- Protein 7 g
- Calories 280.0
- Total fat 7 g
- Potassium 403 mg
- Cholesterol 38 mg
- Saturated fat 4 g
- Total carbohydrate 48 g
- Iron 20.0
- Folate 43.0
- Calcium 4.0
- Vitamin A 136.0
- Vitamin C 22.0