Sweet Potato Gnocchi With Tomato And Prawn Sauce Recipes

Steps:

• Prick a sweet potato all over with a sharp knife and microwave until very soft, 5 to 7 minutes. Let sit until cool enough to handle.
• Cut potato in half and scoop flesh into a bowl. Mash or blend until smooth. Add ricotta cheese, egg, kosher salt, and cayenne; mix with a spoon until smooth and combined. Stir in flour until mixture comes together into a sticky ball of dough, adding more flour as needed.
• Transfer to a floured surface and knead gently, adding flour as needed, until no longer sticky. Divide into 8 portions. Roll into ropes about 1/2-inch thick, using flour as needed. Dust ropes with flour and cut with a bench scraper into 1/2-inch pieces. Transfer pieces onto a sheet pan and let dry on the pan for 15 to 20 minutes, or refrigerate until needed.
• While gnocchi dry, bring a large pot of salted water to a boil.
• Cook bacon in a skillet over medium heat until browned and crisp, 7 to 10 minutes. Add butter and cook until lightly toasted, 2 to 3 minutes. Turn off heat and stir in rosemary. Reserve until needed.
• Stir gnocchi into the pot of boiling water and cook until they float to the top, 3 to 4 minutes. Use a slotted spoon to transfer cooked gnocchi to the sauce.
• Heat over medium to medium-high heat, coat with sauce, and season with salt. Turn off heat and stir in 1 tablespoon Parmigiano-Reggiano cheese. Transfer to a warm serving bowl and top with additional Parmigiano-Reggiano.

Steps:

• Preheat oven to 400ºF (200ºC).
• Prick the sweet potato with a fork several times and bake for 40 minutes (or microwave for 5 minutes).
• Allow potato to cool at least 5 minutes before peeling skin off.
• In a large bowl, mash potato with masher or fork until smooth.
• Add parmesan cheese, egg, and flour. Knead the dough until it is firm and no longer sticky, adding flour as needed, forming a ball with the dough.
• Divide the dough into four equal parts. Take one part and roll it out into a long rope, about a 1-inch (2 ½ cm) wide.
• Slice into ½-inch (1 cm) rectangles and set aside.
• Using an overturned fork, slide each gnocchi over the fork prongs so they become serrated in a corkscrew shape.
• Bring a large pot of water to a boil and add the gnocchi. Boil until the gnocchi float to the top, about 1-2 minutes. Drain in a colander.
• In a pan over medium heat, melt butter and add sage. Simmer for 1 minute without letting butter burn.
• Add gnocchi to pan with the sage and butter, tossing until lightly golden.
• Top with more Parmesan cheese.
• Enjoy!

Steps:

• Heat the oven to 200C/180C fan/gas 6. Put both types of potato on a baking tray, prick all over with a fork, then bake for 50-60 mins until a knife easily slides into them. Cut all the potatoes in half to allow excess steam to escape as they cool.
• Meanwhile, make the sauce. Heat the oil in a pan over a medium heat and fry the garlic and chillies until softened. Tip in the tomatoes, stir in half the chopped basil, then cover and leave to cook over a low heat for 20-30 mins to make a thick sauce.
• When the baked potatoes are cool enough to handle, carefully peel and discard the skins, then mash well until smooth. Stir in the flour, then knead briefly with your hands to create a dough, adding a little extra flour if the mixture is sticky.
• Halve the dough, then wrap one half and put it in the fridge for another day. Will keep chilled for up to three days. Quarter the remaining dough, then roll each piece into a sausage about 28cm long and cut into even bite-sized chunks. Lightly press using the back of a fork to create ridges, if you like, then set aside, spaced apart.
• Bring a large pan of water to the boil, then drop in the gnocchi and cook for 2-4 mins until they rise to the surface, then scoop them out using a slotted spoon. Don't let them overcook or they'll fall apart. Toss with half the tomato sauce, tear in half the remaining basil, and scatter over half the cheese. The remainder will keep chilled for up to three days. Make the rest of the gnocchi as described in step 4, then reheat in the sauce and serve as above with the remaining basil and cheese.

Steps:

• Preheat the oven to 180 degrees celcius.
• Roast sweet potatoes for about 35 minutes or until flesh is tender when pierced with a skewer.
• Cool potatoes slightly and remove skin.
• You should have about 175g of potato flesh.
• Mash flour and sweet potato in a bowl until you have a smooth mixture.
• Add the nutmeg and mix again- season lightly if required.
• On a floured surface roll a ball (about the size of a brazil nut) of potato mixture- flouring your hands is also handy here.
• Flatten ball slightly with a fork.
• Continue process of making balls of potato mixture until it has all been used.
• Place in the fridge while you prepare the sauce.
• Make the sauce: Heat olive oil in a non stick pan.
• Add garlic and onion and fry until soft.
• Add mushrooms and a little water if pan is getting dry.
• When mushrooms start to soften add the red wine (or 1tbsp water).
• Let the mixture bubble for a few moments and add oregano.
• Add tomatoes and juice to pan and stir well.
• Add prawns to sauce, stir well and simmer for 15-20 minutes.
• The sauce should reduce to a thickened consistency.
• Add basil to sauce and stir.
• To cook gnocchi: Place gnocchi one by one in a large pan of boiling water and cook for about 3 minutes- they are ready when they rise to the surface.
• With a slotted spoon transfer gnocchi to dinner plate and top with sauce.

Steps:

• Preheat the oven to 350 degrees F.
• Using a fork, lightly prick holes all over the sweet potatoes. Set the sweet potatoes on a foil-lined roasting tray and bake until fork tender, 30 minutes.
• While still hot, cut the sweet potatoes in half and scoop the flesh into the bowl of a stand mixer fitted with the whisk attachment. Add the 1 cup Parmesan, olive oil, brown sugar, thyme, nutmeg, 1 tablespoon salt and 1 teaspoon pepper. Beat on medium speed until the ingredients come together. Increase the speed to high and mix until light and airy, scraping down the sides of the bowl as needed.
• Dump the sweet potato mixture onto a lightly floured work surface and gently knead, adding small amounts of flour at a time, until the dough comes together and holds as a single mass. When done, the dough should be light and tender to the touch. Place in a floured bowl, cover and let rest in the refrigerator for 30 minutes.
• Divide the dough in half on a lightly floured work surface. Roll each half into a 3/4-inch-thick rope. With a sharp knife, cut the ropes into 1-inch "pillows."
• Bring a medium saucepot of salted water to a boil. Add the gnocchi and cook until they float, 2 to 3 minutes.
• While the gnocchi are cooking, set a large nonstick saute pan over medium-high heat. Add the butter and melt until frothy and nutty-smelling. Drain the gnocchi, reserving some of the cooking water; add the gnocchi straight to the saute pan. Toss to brown lightly, then season with salt and pepper. Once browned, you can add a little of the pasta water to make a light sauce. Divide among serving plates and shower with the remaining 1/4 cup Parmesan.