Chef Johns Sweet Potato Gnocchi Food

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CHEF JOHN'S POTATO GNOCCHI



Chef John's Potato Gnocchi image

When I found one lone russet potato at the bottom of the bin, I decided to make a small batch of gnocchi--the perfect thing to do with one potato. I like a very potato-y gnocchi, so I go with just enough flour to form the dough. Other people prefer a denser, more pasta-like dumpling, and use much more flour. I know many of you hate it when I say this, but you'll just have to figure it out as you go.

Provided by Chef John

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h

Yield 2

Number Of Ingredients 5

1 large russet potato
1 egg, beaten
½ cup all-purpose flour, plus more as needed
1 cup marinara sauce, heated, or more as needed, divided
Freshly grated Parmigiano-Reggiano cheese, for serving

Steps:

  • Place potato in microwave and cook on high setting until cooked through, about 7 minutes depending on the size of the potato.
  • Split potato and remove flesh. Push flesh through strainer using the back of a wooden spoon in order to achieve a granular texture. Add a pinch of salt and let cool for about 10 minutes. Pour in beaten egg and stir, using the tines of a fork and trying not to mash the potato. Add about 1/3 cup flour and continue gently stirring gently with the tines of a fork until mixture starts to come together. You may need another pinch or two of flour. Fold mixture with a spatula until dough forms a mass, adding flour as needed. Using your fingers, knead dough gently to form ball, about 10 seconds.
  • Shape dough into a fat log shape on a floured surface. Cut into 4 pieces. Gently roll each piece using your fingertips to form the "snake" or a long rope of dough, starting from the center and rolling toward the end until dough is about 1/2 inch thick. Cut each rope of dough into 1/2-inch pieces.
  • Roll each 1/2-inch piece quickly down the back of a fork's tines to form ridges.
  • Heat sauce in a skillet while you cook the gnocchi.
  • Bring a large pot of salted water to a boil. Reduce heat so water continues to simmer. Add gnocchi to water. As soon as they float to the surface after half a minute or so, cook for an additional 14 seconds. Transfer cooked gnocchi with a slotted spoon to the pan with the sauce. Stir until coated.
  • Serve topped with grated cheese.

Nutrition Facts : Calories 411.1 calories, Carbohydrate 73.6 g, Cholesterol 97.7 mg, Fat 7 g, Fiber 8.2 g, Protein 13.3 g, SaturatedFat 2.2 g, Sodium 597.4 mg, Sugar 12.8 g

ROMAN-STYLE GNOCCHI



Roman-Style Gnocchi image

Gnocchi alla Romana are as delicious as they are virtually unknown. I feel like I've eaten a fair amount of Italian food, and I've been to Rome, but it wasn't until late in life that I discovered these wonderful, baked semolina dumplings.

Provided by Chef John

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h25m

Yield 4

Number Of Ingredients 9

3 cups milk
1 teaspoon kosher salt, or to taste
1 ¼ cups semolina flour
1 ¾ ounces freshly grated Parmigiano-Reggiano cheese
2 large egg yolks
3 tablespoons cold unsalted butter, cut into small cubes
3 tablespoons melted butter
1 pinch cayenne pepper
2 tablespoons freshly grated Parmigiano-Reggiano cheese, or more to cover

Steps:

  • Line a rimmed sheet pan with plastic wrap.
  • Place milk and salt in a saucepan. Bring almost to a simmer over medium-high heat. As soon as bubbles start to break the surface of the milk, gradually whisk in the semolina. Whisk until semolina becomes thick, about 20 seconds. Reduce heat to medium-low; continue stirring with a wooden spoon until very thick, 7 to 10 minutes. Remove from heat. Add butter, grated cheese, and egg yolks. Stir quickly to prevent the yolks from cooking.
  • Transfer mixture to prepared pan and spread out evenly. Cover with another piece of plastic wrap. Refrigerate until firm enough to cut, about 30 minutes.
  • Preheat oven to 425 degrees F (220 degrees C). Brush a round, shallow baking dish with butter.
  • Using a round 2 3/4-inch cookie cutter, cut out circles of the semolina dough. Arrange in a circular overlapping pattern in the prepared baking dish.
  • With your damp hands, form the scraps of dough into a small ball. Flatten and place between 2 pieces of plastic wrap to flatten to the same thickness of the other dough. Cut out a few more rounds and arrange in center of circle.
  • Drizzle melted butter over gnocchi and brush it over them evenly. Sprinkle with a pinch of cayenne pepper and a generous dusting of grated cheese.
  • Bake in preheated oven until golden brown, about 25 minutes.

Nutrition Facts : Calories 334.9 calories, Carbohydrate 9.5 g, Cholesterol 176 mg, Fat 27.4 g, Protein 13.3 g, SaturatedFat 16.6 g, Sodium 789.2 mg, Sugar 8.8 g

CHEF JOHN'S SWEET POTATO CASSEROLE



Chef John's Sweet Potato Casserole image

Unlike many sweet potato casseroles, this one is not too sweet. It smells so amazing, with subtly sweet potatoes accentuated with maple syrup and a pistachio topping. It's a wonderful combination of taste and textures.

Provided by Chef John

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h

Yield 8

Number Of Ingredients 15

2 ½ pounds sweet potatoes, peeled and cubed
salt
2 tablespoons butter
2 large eggs
¼ cup maple syrup
¼ cup buttermilk
⅓ cup milk
½ teaspoon vanilla extract
½ teaspoon salt
1 pinch ground allspice
1 pinch cayenne pepper
½ cup chopped roasted, salted pistachios
½ cup light brown sugar
⅓ cup all-purpose flour
¼ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish with butter.
  • Place sweet potato cubes into a large pot, cover with water, and add a large pinch of salt. Bring to a boil and cook until a knife is easily inserted into a sweet potato cube, about 10 minutes. Drain well. Return to the pot and mash 2 tablespoons butter into sweet potatoes.
  • Whisk eggs, maple syrup, buttermilk, milk, vanilla extract, cayenne pepper, allspice, and 1/2 teaspoon salt together in a large bowl until smooth. Gradually mash sweet potatoes into egg mixture, starting with 2 tablespoons of sweet potato mixture, until all sweet potatoes are incorporated. Transfer sweet potatoes into prepared baking dish.
  • Mix pistachios, brown sugar, flour, and 1/4 cup melted butter together until completely mixed. Crumble topping evenly over top of sweet potatoes. Use the back of a fork to gently press pistachio mixture down onto sweet potatoes.
  • Bake in the preheated oven until topping is browned and casserole is set, 25 to 30 minutes. If desired, place under oven's broiler for 5 minutes to give topping a little more brown color. Let rest to cool slightly before serving, about 10 minutes.

Nutrition Facts : Calories 367.8 calories, Carbohydrate 55.9 g, Cholesterol 70.5 mg, Fat 14 g, Fiber 5.3 g, Protein 6.7 g, SaturatedFat 6.5 g, Sodium 353.4 mg, Sugar 26.8 g

CHEF JOHN'S BASIL RICOTTA GNOCCHI



Chef John's Basil Ricotta Gnocchi image

This technique turns out beautifully light, tender gnocchi every time and are just as good, if not better, than the classic potato-based gnocchi. And much easier. Plus you can make them ahead of time and brown them in butter before serving.

Provided by Chef John

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h20m

Yield 4

Number Of Ingredients 8

1 cup packed fresh basil leaves
2 eggs, lightly beaten
1 (12 ounce) container whole-milk ricotta cheese, drained well
1 ¼ teaspoons kosher salt
1 pinch cayenne pepper
1 ½ ounces freshly grated Parmigiano-Reggiano cheese
10 tablespoons all-purpose flour
2 tablespoons unsalted butter for browning

Steps:

  • Briefly blanch basil leaves in simmering water, about 20 seconds. Transfer immediately to a bowl of cold water to stop the cooking. Drain on towels. Place basil in bowl of a blender. Add eggs. Blend until basil is blended in and mixture achieves an even green color with flecks of basil.
  • Place ricotta in a mixing bowl. Add basil/egg mixture, salt, cayenne, Parmesan cheese, and flour. Thoroughly mix together using a spatula; whisk mixture to ensure ingredient are evenly blended. Cover and refrigerate until chilled and firm, about 2 hours.
  • Scoop out a small portion of dough using a teaspoon. Using a second spoon, shape into a rounded oval. Repeat until you have enough gnocchi for a batch, about 6 or so.
  • Bring a large pot of salted water to a simmer. Drop shaped gnocchi in batches into pot as you form them. After a minute or so they will rise to the surface. Continue simmering until they spring back to the touch when you remove one from the water to test it, 2 to 3 more minutes. Transfer to a plate with a slotted spoon to cool. Repeat with the remaining dough.
  • Optional step: Melt butter in a skillet until bubbling. Add cooked gnocchi and brown on each side. Serve with a dusting of grated Parmesan cheese and a drizzle of the butter from the pan.

Nutrition Facts : Calories 323.5 calories, Carbohydrate 20.2 g, Cholesterol 144 mg, Fat 18.3 g, Fiber 0.7 g, Protein 19.3 g, SaturatedFat 10.5 g, Sodium 905.5 mg, Sugar 0.6 g

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