Review Your Order
Close

Shopping Cart

Sweet Potato Gnocchi

Serves: Makes 4 servings

Ingredients:

  • 1½ pounds (675 g) sweet potatoes, unpeeled (about 4 medium sized)
  • 1 tablespoon (15 mL) olive oil
  • 1 teaspoon (5 mL) kosher salt
  • 2 tablespoons (30 mL) potato starch
  • ½ teaspoon (2 mL) ground nutmeg
  • 1 (50 g) egg
  • 1½ cups (375 mL) all-purpose flour, divided
  • ¼ cup (50 mL) unsalted butter
  • 2 tablespoons (30 mL) grated Parmesan cheese
  • 2 teaspoons (10 mL) chopped fresh chives
  • 1 teaspoon (5 mL) chopped fresh sage
  • ½ teaspoon (2 mL) chopped fresh thyme
  • 1 tablespoon (15 mL) white balsamic vinegar


Procedures:

Preheat oven to 375°F. Line rimmed baking sheet with parchment paper.

Cut sweet potatoes in half lengthwise and brush all surfaces with olive oil. Season fleshy sides with salt and place, flesh-side down, on prepared pan. Bake 45 minutes or until tender. Cool.

Remove flesh from potato skins using spoon and add to Bowl of KitchenAid® Artisan Mini Stand Mixer. Attach Bowl and Flat Paddle to mixer. Turn to Speed 1 and stir 30 seconds. Turn to Speed 4 and mix 1 minute. Scrape side and bottom of bowl. Add potato starch. Turn to Speed 6 and mix 1 minute or until smooth.

Spread potato mixture onto baking sheet to ½-inch thickness. Bake 5 minutes.

Cool potato mixture 5 minutes before returning to Bowl of KitchenAid® Artisan Mini Stand Mixer. Attach Bowl and Flat Paddle to mixer. Turn to Speed 1 and stir 30 seconds. Continuing on Speed 1, add nutmeg and egg; mix 30 seconds. Add flour in ¼-cup increments until smooth dough forms. (You may not need all the flour.)

Bring large pot of salted water to a boil. Turn dough onto clean, floured work surface and divide into 6 equal pieces. Form each piece into long ropes about ¾-inch in diameter. Cut ropes into 1-inch pieces. Gently roll pieces along the back of a fork to shape gnocchi. Add gnocchi to boiling water. Cook 4 to 5 minutes or until gnocchi float; drain well.

Heat butter in large non-stick pan over medium-high heat until just starting to brown. Add cooked gnocchi and sauté until very lightly golden. Add Parmesan; toss gently. Sauté until cheese begins to brown. Transfer to serving platter. Sprinkle with herbs.

Add vinegar to pan, scraping up any browned bits from bottom of pan. Bring to a boil. Drizzle over gnocchi. Chef’s Tip: Gnocchi can be formed and frozen for later use. Freeze gnocchi in single layer on waxed paper-lined baking sheet. Once frozen, gnocchi can be stored in plastic bags in the freezer. When ready to serve, boil and continue as directed in Step 6.

by KitchenAid

These Are Perfect For This Recipe

KitchenAid® Artisan® Mini Premium Tilt-Head Stand Mixer with Flex Edge Beater, 3.5 qt.

Stars: 4.8

Tiny kitchen owners, rejoice! The new KitchenAid Mini packs legendary power and functionality in a space-saving design that’s 25% lighter and 20% smaller than the classic KitchenAid Artisan® Series stand mixer™. Featuring a roomy... More About KitchenAid Artisan Mini Premium Tilt-Head Stand Mixer with Flex Edge Beater »


Eppicotispai Gnocchi Board

Stars: 5.0

New This traditional Italian board with mini rolling pin makes it easy to create beautiful homemade gnocchi and garganelli, a rolled pasta similar to penne. Natural beechwood. Hand wash. 8" x 3¾". Made in Italy. More About Eppicotispai Gnocchi Board »

964064
Standard Shipping Rates Apply
In Stock and Ready to Ship
 
 
Registry Management: Multiple Registries
Close

Choose a Registry

We've found more than just one registry in your account. Which registry would you like to choose?

Registry Management: Multiple Registries
Close

Choose a Registry

We've found more than just one registry in your account. Which registry would you like to choose?