Sweet Potato Gnocchi With Tomato And Prawn Sauce Food

SWEET POTATO GNOCCHI WITH SAGE-BUTTER SAUCE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Prick russet potato and sweet potato all over with a fork. Wrap individually in aluminum foil.
• Bake in the preheated oven until soft, about 1 hour 15 minutes. Unwrap the potatoes and let cool slightly.
• Remove skin from the potatoes and mash flesh in a bowl. Let cool, at least 15 minutes. Add egg and mix with a fork. Mix in all-purpose flour gradually using a spoon; knead together by hand as dough becomes tougher.
• Dust your work surface with rice flour. Place the dough on the surface; it will be quite sticky. Cut into 8 pieces; place on a tray and freeze until easier to handle, about 10 minutes.
• Take 1 piece of dough from the freezer. Roll out into a long sausage on the dusted work surface. Cut into comparably small gnocchi pieces, the smaller the better. Transfer to a dish covered with plastic wrap and dusted with flour. Repeat with the remaining 7 pieces of dough. Transfer gnocchi to the freezer until ready to cook.
• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 3 to 4 minutes.
• Combine olive oil, butter, sage, and garlic in a large saucepan over medium-low heat. Cook and stir until butter is melted and flavors are combined, 2 to 3 minutes. Remove garlic and add the gnocchi. Top with Parmesan cheese and mix well.

SWEET POTATO GNOCCHI

Steps:

• Preheat the oven to 350 degrees F.
• Using a fork, lightly prick holes all over the sweet potatoes. Set the sweet potatoes on a foil-lined roasting tray and bake until fork tender, 30 minutes.
• While still hot, cut the sweet potatoes in half and scoop the flesh into the bowl of a stand mixer fitted with the whisk attachment. Add the 1 cup Parmesan, olive oil, brown sugar, thyme, nutmeg, 1 tablespoon salt and 1 teaspoon pepper. Beat on medium speed until the ingredients come together. Increase the speed to high and mix until light and airy, scraping down the sides of the bowl as needed.
• Dump the sweet potato mixture onto a lightly floured work surface and gently knead, adding small amounts of flour at a time, until the dough comes together and holds as a single mass. When done, the dough should be light and tender to the touch. Place in a floured bowl, cover and let rest in the refrigerator for 30 minutes.
• Divide the dough in half on a lightly floured work surface. Roll each half into a 3/4-inch-thick rope. With a sharp knife, cut the ropes into 1-inch "pillows."
• Bring a medium saucepot of salted water to a boil. Add the gnocchi and cook until they float, 2 to 3 minutes.
• While the gnocchi are cooking, set a large nonstick saute pan over medium-high heat. Add the butter and melt until frothy and nutty-smelling. Drain the gnocchi, reserving some of the cooking water; add the gnocchi straight to the saute pan. Toss to brown lightly, then season with salt and pepper. Once browned, you can add a little of the pasta water to make a light sauce. Divide among serving plates and shower with the remaining 1/4 cup Parmesan.

SWEET POTATO GNOCCHI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Bake sweet potatoes for 30 minutes, or until soft to the touch. Remove from the oven, and set aside to cool.
• Once the potatoes are cool enough to work with, remove the peels, and mash them, or press them through a ricer into a large bowl. Blend in the garlic, salt, nutmeg, and egg. Mix in the flour a little at a time until you have soft dough. Use more or less flour as needed.
• Bring a large pot of lightly salted water to a boil. While you wait for the water, make the gnocchi. On a floured surface, roll the dough out in several long snakes, and cut into 1-inch sections. Drop the pieces into the boiling water, and allow them to cook until they float to the surface. Remove the floating pieces with a slotted spoon, and keep warm in a serving dish. Serve with butter or cream sauce.

GNOCCHI WITH SPICY TOMATO SAUCE

Steps:

• Bake potatoes in a 350 degrees F oven until tender. When cool enough to handle scoop out the insides and put through a ricer to eliminate any lumps. In a small bowl combine the egg, salt and nutmeg. On a lightly floured work surface mound the potatoes making a well in the center. Pour in the egg mixture then, using your fingers or a fork, begin to mix the eggs into the potatoes working from the outside in as to not break the "moat." When eggs are about halfway combined begin to sprinkle a bit of the flour and cheese over the potatoes, continuing to lightly knead, bringing the mixture together adding more flour as needed to make a pliable dough. Once the dough is no longer sticky the dough is done. It is important not to overwork the dough creating gluten giving the dough a dense texture. Working quickly and lightly will give you light, airy gnocchi. Dust the board with flour and roll 1/4 of the dough into a long rope about 1-inch thick. Cut into thumb size sections and set aside, tossing with a bit of flour to avoid them from sticking together. Repeat with the other pieces of dough. Using the back of a fork take each gnocchi and gently roll over the tines by lightly pressing with your thumb and allowing the gnocchi to fall off the fork. Boil gnocchi in a large pot of salted water until they float. When they float they are done. Remove and toss immediately with Spicy Tomato Sauce. Garnish with torn basil leaves and additional cheese.;
• In a large saucepot over medium-high heat add olive oil. Add onions and saute until softened, about 3 minutes. Add garlic and saute until fragrant. Add oregano, chili flakes and tomato paste, stir until combined and paste cooks into the mixture, about 1 minute. Add red wine, stirring until almost completely evaporated. Season with kosher salt, pepper, to taste, and tomatoes using the back of a spoon to break up the tomatoes. Bring to a boil then reduce to a simmer and allow to cook down about 20 minutes. Taste the sauce and add red wine vinegar, cheese and additional salt and pepper, if needed. If desired you may puree the sauce at this point using an immersion blender or keep it chunky. Serve with gnocchi.;

SWEET POTATO GNOCCHI WITH TOMATO AND PRAWN SAUCE

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.

ONE POT TOMATO GNOCCHI SAUCE

Steps:

• In a large nonstick pot, boil gnocchi in salted water until it floats on top. Drain and keep aside.
• In the same nonstick pot, heat oil over medium high heat.
• Add the garlic and onion and cook until onions are transparent.
• Add the crushed tomatoes, salt, pepper, Italian seasoning, oregano, red chili flakes and mix everything together.
• Let it simmer until liquid is reduced and sauce thickens. Stir occasionally to mix everything together.
• In the final 5 minutes, add green peppers, basil and mix them into the sauce.
• Add boiled gnocchi and mozzarella cheese into the pot and mix everything together.
• Garnish with more basil and sprinkle parmesan cheese. Enjoy!

POTATO GNOCCHI WITH TOMATO BASIL SAUCE

Steps:

• Preheat the oven to 375 degrees F.
• Wash the potatoes under cold running water and pat dry.
• Use a large knife and make a deep incision length-wise into each potato.
• Place the potatoes on a cookie sheet and bake until they are tender, for about 1 hour.
• Let potatoes cool a little but do peel them while they are still a bit warm.
• Put them through a potato ricer. Alternately you can use a potato masher or a fork.
• Place the mashed potatoes in a large bowl.
• Add in the salt, 1 tablespoon of beaten egg and 1 and 1/2 cups of flour.
• Using your hands, mix well just until the flour and potatoes stick together forming a rough looking dough.
• Transfer the dough to a wooden board or work surface.
• Knead the dough lightly, gradually adding a little bit of the remaining flour if the dough is sticking too heavily on your work surface. (I did not need all of the remaining 1/2 cup more of flour)
• Knead for 2 to 3 minutes.
• The dough should be smooth, pliable and just a little bit sticky.
• Cut off a section of dough at a time.
• Roll the piece of dough with a back and forth motion until you get the thickness of your index finger.
• Cut the roll into 1 inch pieces.
• Repeat with the remaining dough.
• To shape the gnocchi, I used my little wooden gnocchi board with ridges.
• Alternately, you can use the back of a fork .
• Hold the fork at 45 degree angle, with the tines down on the work surface with its' inside curve towards you.
• Take a gnocchi role and press it with your index finger against the tip end of the fork while quickly sliding it up along the length of the fork tins.
• Or simply use your index and middle fingers by pressing both fingers down into the gnocchi and rolling quickly towards you. The gnocchi will flip over and have a pretty indentation.
• Repeat with the remaining pieces of dough.
• Transfer the gnocchi on a lightly floured cookie sheet and cover with a clean dish towel.
• Set aside while you prepare the sauce.
• Heat the oil in a medium sauce pot over medium low heat and sauté the garlic with the crushed chilli pepper just until fragrant, taking care not to burn the garlic. (should take less then a minute).
• Add in the passata (Italian strained tomatoes), basil, salt and pepper and stir well.
• Fill the bottle of passata three quarters full with water. Give it a good swirl and add this to the sauce.
• Bring the sauce to a boil then lower the heat, cover and simmer for about 45 minutes or until the sauce thickens and the sweet concentrated flavors of the tomatoes come through.
• While the sauce simmers, fill a large sauce pot with water and bring to a rapid boil.
• Add salt to the boiling water and then the gnocchi.
• Once the gnocchi come to surface they are pretty much ready. Leave them floating for about 10 seconds. (If they stay in the water too long, they will become mushy).
• Remove the gnocchi with a slotted spoon and place them on a serving platter.
• Pour a little of the sauce over the gnocchi, stir to combine then mix in the diced mozzarella.
• The heat of the tomato sauce will slowly melt the mozzarella.
• Divide the gnocchi onto four plates. Top with more sauce and Parmesan cheese.
• Serve while still hot.

SHRIMP AND GNOCCHI WITH GARLIC PARMESAN CREAM SAUCE

Steps:

• In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well. Melt butter in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside. To make the garlic parmesan cream sauce, melt butter in the skillet skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more half and half as needed; season with salt and pepper, to taste. Stir in shrimp and gnocchi, and gently toss to combine. Serve immediately, garnished with parsley, if desired.

SWEET POTATO GNOCCHI WITH LIGHT BOLOGNESE SAUCE

Steps:

• Preheat oven to 400°F Use a fork to poke holes in all potatoes. Bake on a cookie sheet, lined with foil, for 45 minutes. Remove potatoes from oven, let cool, remove skins and slice. Add potato slices to a food processor fitted with a standard blade and purée for 3 minutes or until smooth.
• To make gnocchi, put potato purée in a large bowl and mix in 2 cups flour, a 1/4 cup at a time (you will get a very sticky consistency). Dust hands with a bit of flour and form purée into teaspoon-sized oval-shaped balls. You will periodically need to dust your hands with more flour while making balls. Once all balls are made (you will have 90 to 100), take a fork and, pressing lightly, make indentations around the circumference of the balls, being careful not to flatten them. Dust 2 plates or a cookie sheet with flour and place gnocchi on them to air-dry so they will not be quite as fragile.
• While gnocchi are drying, fill a large stockpot with water and bring to a boil over medium-high. Once dry, add gnocchi to stockpot in small batches of about 10 to 15. When they float to the surface, after about 3 minutes, remove gnocchi with a slotted spoon.
• To make sauce, heat a medium saucepot over medium-high. Let heat for 1 minute, then mist with cooking spray. Add onion, celery and carrots and sauté for 3 to 4 minutes. Add turkey and stir, breaking meat up into pieces with a spoon or spatula as it cooks, about 5 minutes.
• Once turkey is cooked, add remaining 2 tbsp flour. Whisk in milk and stir until thickened.
• Pour in tomatoes, tomato paste and 1/2 cup water. Reduce heat to medium-low and stir. Add Italian seasoning and basil. Season with salt and pepper, if desired, and cook for another 5 minutes.
• To serve, place 1 cup gnocchi in a bowl and top with 1 cup sauce. Garnish with additional basil, if desired.