Sweet Potato Gnocchi
By KitchenAid
Images
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
Procedure
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.
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.
Sweet Potato Gnocchi
By KitchenAid
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
Procedure
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.
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.