Best 7 Sweet Potato Gnocchi With Goats Cheese And Wilted Salad Recipes

SWEET POTATO GNOCCHI

Steps:

• Preheat the oven to 350 degrees F.
• Roast the sweet potatoes until tender, approximately 20 to 30 minutes. Set aside to cool.
• Boil the Idaho potatoes until a knife pierces them easily.
• After all of the potatoes have cooled, peel and grate them. In a bowl, combine all the potatoes, by mixer or by hand, with the eggs, flour, salt and pepper. Mix only enough to incorporate all of the ingredients, and do not overmix.
• To test, take a small portion of the dough with floured hands, form into a ball, and blanch in boiling salted water. When it floats, remove, taste, and adjust seasoning.
• Proceed with shaping the gnocchi into oblong balls, then mark with the back of a fork. Boil shaped gnocchi until they float. Drain.
• Heat a saute pan over medium-high heat. Add 1 to 2 tablespoons olive oil, then pork and gnocchi. Saute until the gnocchi is slightly golden. Add remaining ingredients (except almonds and parsley) and reduce the liquid by 1/2. Finish with almonds and garnish with chopped parsley.
• Preheat the oven to 350 degrees F.
• Start with the pork shoulder, season with salt, pepper and dust with flour. In an extremely hot pan, sear the pork in oil until very brown on all sides. Add celery, chopped orange and vegetables. Add the chicken stock and boil down, scraping the browned crust from the seared meat as it boils. Cover the pan with aluminum foil and place in the oven for 1 hour. Remove pork, strain liquid and boil down to 1/2 the amount. Reserve the pork and the reduced braising liquid separately.

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.

CHEF JOHN'S SWEET POTATO GNOCCHI

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.

SWEET POTATO GNOCCHI RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (200ºC).
• Prick the sweet potato with a fork several times and bake for 40 minutes (or microwave for 5 minutes).
• Allow potato to cool at least 5 minutes before peeling skin off.
• In a large bowl, mash potato with masher or fork until smooth.
• Add parmesan cheese, egg, and flour. Knead the dough until it is firm and no longer sticky, adding flour as needed, forming a ball with the dough.
• Divide the dough into four equal parts. Take one part and roll it out into a long rope, about a 1-inch (2 ½ cm) wide.
• Slice into ½-inch (1 cm) rectangles and set aside.
• Using an overturned fork, slide each gnocchi over the fork prongs so they become serrated in a corkscrew shape.
• Bring a large pot of water to a boil and add the gnocchi. Boil until the gnocchi float to the top, about 1-2 minutes. Drain in a colander.
• In a pan over medium heat, melt butter and add sage. Simmer for 1 minute without letting butter burn.
• Add gnocchi to pan with the sage and butter, tossing until lightly golden.
• Top with more Parmesan cheese.
• Enjoy!

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.

SWEET POTATO GNOCCHI WITH GOATS CHEESE AND WILTED SALAD

Steps:

• Gnocchi:.
• Steam or boil potatoes until cooked through and soft.
• Peel potatoes and pass through mouli or ricer, make a well in the centre.
• Add flour,nutmeg, parmesan and egg yolks and mix into a soft dough, Adjust seasoning.
• Roll into a sausage shape and cut into bite size pieces.
• Blanch gnocchi in salted boiling water when gnocchi floats to top its cooked.
• Scoop with a spider and refresh in ice cold water then drain.
• To serve:.
• Heat olive oil in a frypan. Add garlic and tomatoes and balsamic vinegar to the pan, add gnocchi, and toss in pan. Add the greens and allow to wilt slightly, season to taste.
• Place in a bowl and crumble the goat cheese over the top.

SWEET POTATO GNOCCHI WITH SAGE BUTTER

Steps:

• Preheat the oven to 400°F.
• Wrap the sweet potatoes in foil, place them directly on the oven rack, and bake for 30 minutes, or until they are tender when pierced with a skewer. Let the sweet potatoes cool slightly. Then peel them and pass them through a potato ricer into a large bowl (if you don't have a potato ricer, you can mash them with a fork). Let the sweet potato puree cool completely.
• Stir the Parmesan cheese and nutmeg into the sweet potato puree. Mix in enough flour to form a firm, slightly elastic dough. Turn the dough out onto a lightly floured surface. Divide the dough into 4 equal portions. Using your hands, gently roll 1 portion on the work surface to form a 1/2-inch-thick rope. Cut it crosswise into 1/2-inch pieces. Roll each piece over the tines of a dinner fork to form grooves. Arrange the gnocchi in a single layer on a floured baking sheet. Repeat with the remaining 3 portions of dough.
• Bring a large pot of salted water to a boil. Working in 2 batches, cook the gnocchi in the boiling water for 4 minutes, or until they float and are tender. Use a slotted spoon to transfer them to a platter.
• Meanwhile, melt the butter in a small saucepan. Add the garlic and cook over medium-low heat for 5 minutes, or until the garlic is fragrant. Add the sage and cook for 2 minutes, until crisp. Sprinkle with salt and pepper.
• Spoon the butter sauce over the gnocchi, sprinkle with Parmesan cheese, and serve.