Hi, I’m Joana. Today, we’re going to prepare sweet potato gnocchi with garlic and butter sauce recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Sweet Potato Gnocchi with Garlic and Butter Sauce Recipe
Sweet Potato Gnocchi with Garlic and Butter Sauce is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Sweet Potato Gnocchi with Garlic and Butter Sauce is something that I have loved my whole life.
To be with this recipe, we have to prepare a few components. You can cook sweet potato gnocchi with garlic and butter sauce using 15 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Sweet Potato Gnocchi with Garlic and Butter Sauce:
- Get 300 grams Sweet potatoes (peeled)
- Get 1 pinch ＊Salt
- Take 1 dash ＊Cinnamon powder
- Prepare 1 dash ＊Nutmeg
- Get 1 Egg yolk
- Take 100 grams Cake flour
- Take 1 tbsp Olive oil
- Prepare 1 clove Garlic
- Get 1/4 Onion
- Get 1/2 packet Maitake mushrooms
- Get 2 rashers
- Get 20 grams Butter
- Take 1 Salt and coarsely ground pepper
- Make ready 1 as required Parmesan cheese
- Make ready 1 as required Fresh parsley
Steps to make Sweet Potato Gnocchi with Garlic and Butter Sauce:
- Peel and slice the sweet potato. Put the sweet potato in a pot and cover with water. Cover with a lid and turn on the heat.
- Cook until tender and drain. Place the pot on the heat and evaporate the excess water in the pot.
- Mash the sweet potato until smooth. Stir in the ＊ ingredients.
- Allow the mixture to cool. Add the egg yolk and cake flour. Combine to make a dough (adjust the amount of the flour to obtain the right texture).
- Roll Step 4 into a long sausage shape on a floured surface and cut into small pieces (divide the dough into 2 portions first and it’s easier.
- Flour all over. Press a piece onto a fork with your thumb. Roll out and curl the dough piece (see Steps 14-16 for details).
- Boil plenty of water and add a generous amont of salt. Cook the gnocchi. When the gnocchi floats to the surface, continue to cook for a further 1-2 minutes. It is ready!
- Drain the gnocchi in a colander.
- Slice the garlic and onion thinly. Cut the into 1 cm widths. Discard the woody bottom of the maitake mushrooms and separate into small pieces.
- Heat olive oil in a frying pan and saute the garlic until fragrant. Add the onion, and maitake mushrooms and saute further.
- Once the vegetables start to sweat, add the gnocchi and butter. Mix together until the butter is evenly distributed. Season with salt and pepper.
- Transfer into a serving dish. Sprinkle with grated parmesan cheese and chopped parsley.
- Cook the gnocchi and cool in cold water. Toss in a tablespoon of olive oil. You can keep this in the fridge for several days.
- [How to shape the gnocchi] Flour all sides of sliced gnocchi. Place a piece on a fork.
- Press it with your thumb to indent the back of the gnocchi…
- Roll out, curl the gnocchi and remove from the fork, using your thumb. The indented sides will be on the outside.
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