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.
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Sitaram Dahal
[email protected]Meh.
Kloey Rogers
[email protected]I've tried this recipe several times, and it's always a success. The gnocchi are always light and fluffy, and the sauce is always creamy and flavorful.
Junior Noel
[email protected]I'm not a fan of sweet potatoes, but I loved these gnocchi. They were light and fluffy, and the sauce was creamy and flavorful.
ANN ABAM
[email protected]I made these gnocchi for a party, and they were a huge hit. Everyone loved them, and they were gone in minutes.
Mohammed Korshed alum
[email protected]These gnocchi were a bit too sweet for my taste. I think I would have preferred them with a savory sauce.
Nicolas Ramirez
[email protected]I'm allergic to gluten, so I was thrilled to find this recipe for gluten-free sweet potato gnocchi. They were just as good as the traditional kind, and they were so easy to make.
susil kumar susil kumar
[email protected]I've made these gnocchi several times now, and they're always a hit. They're so easy to make, and they're always delicious.
Vegas Winter
[email protected]These gnocchi were a great way to sneak some vegetables into my kids' diet. They loved the sweet potato flavor, and they didn't even notice the spinach.
Fatima Butt
[email protected]I'm not sure what went wrong, but my gnocchi turned out gummy. I think I might have overcooked them.
Kytana McCormick
[email protected]These gnocchi were the perfect comfort food. They were warm and fluffy, and the sauce was rich and creamy. I'll definitely be making them again.
Mashahin Mashahin
[email protected]I was really excited to try this recipe, but I was disappointed with the results. The gnocchi were bland and the sauce was too watery.
Brownhilda Beri
[email protected]These gnocchi were a great way to use up leftover mashed sweet potatoes. They were easy to make and tasted delicious.
Osgar Danby
[email protected]I made these gnocchi with a few substitutions, and they turned out great. I used almond flour instead of all-purpose flour, and I added a bit of grated Parmesan cheese to the dough. Yum!
nomalungelo mabusela
[email protected]These gnocchi were so good, I ate the whole batch in one sitting. I'll definitely be making them again soon.
Jaweriya Aslam
[email protected]I followed the recipe exactly, but my gnocchi turned out dense and rubbery. I'm not sure what I did wrong.
Lewis Taylor
[email protected]These gnocchi were a bit more labor-intensive than I expected, but they were definitely worth the effort. The end result was a delicious and unique dish that I'm sure I'll make again.
Fatuma Mwakusala
[email protected]I'm not a big fan of sweet potatoes, but these gnocchi were surprisingly delicious. They had a light and airy texture, and the sauce was tangy and flavorful.
wendye ftani
[email protected]I've tried this recipe and it was a hit with my family. The gnocchi turned out soft and fluffy, and the sauce was creamy and flavorful.