Sunday, May 1, 2011

Sweet Potato Gnocchi with Rosemary Olive Oil

I think I was Italian in my past life. I say this for two reasons: I am often caught playing the drama-queen card (or at least I was when I was little) and I love Italian food. Technically I could live off cheese, bread, and salad; but nutrition-wise I can't, so I just have to deal. Anyways, it has been a while since I had pasta. And it has been a very long time since I had homemade pasta. Which is why, when I ran into a gnocchi recipe I bookmarked it quickly.

Today I finally got around to the recipe. I had plenty free time on my hands--given all the procrastinating I am allowing myself during the weeks before finals--so I decided to make sweet potato gnocchi. I am not going to lie, it was a long process, but its was definitely worth the work. Plus, I now have enough pasta for a weeks worths of dinners.



Sweet Potato Gnocchi with Rosemary Olive Oil (adapted from Bon Appetit)
  • 4 sweet potatoes, about 1.5 lbs., rinsed, patted dry and pierced all over with a fork
  • 8 oz. fresh ricotta cheese
  • 1/2 cup finely grated Parmesan cheese 
  • 1 1/2 tablespoons, packed brown sugar
  • 1 1/2 teaspoons plus 2 tablespoons salt
  • 2 cups all purpose flour
  • 2 tablespoons olive oil
  • 1/4 cup fresh rosemary leaves

  1. Line large baking sheet with parchment paper. Place sweet potatoes on plate and microwave on high until tender, about 5 minutes per side. Cut in half and cool. 
  2. Scrape sweet potato flesh into a large bowl and mash. Add ricotta cheese and blend well. Add Parmesan cheese, brown sugar, 1 1/2 teaspoons salt. Mash to blend. Mix in flour, about 1/2 cup at a time, until soft dough forms.
  3. Turn dough out onto floured surface. Divide into 6 equal pieces. Roll dough to form 20-inch-long ropes (about 1 inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into 20 pieces. Transfer gnocchi to baking sheet.
  4. Bring large pot of water to a boil. Add 2 tablespoons salt and bring to a boil again. Add gnocchi, working in batches, and boil until tender, about 5 minutes. Strain gnocchi and transfer to baking sheet to cool completely.
  5. Heat olive oil in saucepan over medium high heat. Add gnocchi and cook until golden and almost browned, about 3 minutes. Add rosemary and swirl pan to mix. Cook for about 2 more minutes.







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