Ginger Sweet Potato GnocciFrom mystic_river1 8 years ago
How to make it
- Start by cutting your sweet potatoes in half lengthwise. You're looking for mostly-same-size pieces so they cook evenly.
- Oil up a cookie sheet, oil the taters, and put them cut-side down on the sheet.
- Put them in a 350 degree oven for 20-40 minutes.
- They should be fork-smooshy, which is beyond fork tender.
- At that level of doneness, the skin of the sweet potato will generally just slough off as single piece.
- mash them well. and make sure there are no fibrous bits.
- Making the gnocchi.
- You want about a 1:1 ratio sweet potato and flour.
- Mash together until it's mostly incorporated.
- Then add one egg.
- You may need to add another egg, but don't do so immediately. It's surprising how little you really need.
- Now would be a good time to add ginger as well, then mix thoroughly.
- Use of hands is strongly recommended for this.
- Gnocchi dough is something you need to get a feel for and hand-mixing is the easiest way to do so.
- You want the dough to end up fairly soft and slightly sticky.
- I used a microplane to grind a thumb-sized chunk of ginger into a fine paste, then mixed it in by hand.
- Once you are happy with the dough, cut it into four pieces and throw down some bench flour.
- Use those old play-doh skills to make a long, thinnish snake of dough.
- Slice the snake into small pieces. Each of these will be a gnocchi, so shoot for similar sizes.
- Pick up a piece of dough and roll it around in your hands until it's round to oblong. Then place a fork on the gnocchi and roll the fork over it, leaving an impression of the tines.
- Repeat until you have a pan full of raw gnocchi.
- Drop the gnocchi into a pot of boiling water, a few at a time.use slottted sppoon to removel them a few seconds after they start to float.
- Slice an onion in your preferred manner.
- Put into a large saute pan, salt, and sweat very slowly.
- Thinly slice three cloves of garlic.
- Once the onions have browned nicely, add the garlic.
- Cook until the garlic browns nicely.
- Start a roux with the butter and flour.
- Just melt the butter, whisk in the flour until smooth, and let brown slightly.
- In a separate saucepan, heat the cream.
- Stir frequently.
- Once the cream is barely boiling, add the roux.
- Heat until thickened, then add the onion/garlic mixture.
- You now a have great garlic cream sauce.
- Serve gnocchi with sauce.
The Cookmystic_river1 Bradenton, Florida
The Rating4 people
I just HAVE to see whether this tastes as great as it looks. beautiful high5andreac in Cape Town loved it
555555 is from me, Jm..looks great!! :)lanacountry in Macon loved it