Gnocchi has always been something I would order when we went out to eat all over the world. I wanted to see what the lightest and most tasty one might be. I have tried so many different kinds.
Today I made Sweet Potato Gnocchi using Gluten Free Flour. The recipe was quite simple, even though you had to let the ricotta drain in the refrigerator. Adding gluten free flour made it almost impossible to blend together. I finally added two eggs and some regular flour to be able to pull it together and roll it out.
It tasted a little different than plain flour, not better, but different.
I decided to try a slightly different sauce, so I made a Rosemary Cream Sauce with fresh rosemary from my garden. Rich and delicious, even though I prefer a slightly more simple sauce. I was able to use the last of the Heavy Cream left over from the Millionaire’s Shortbread. Next time less cream and simpler with less calories.
Sweet Potato Gnocchi
- 2 1-pound red-skinned sweet potatoes (yams), rinsed, patted dry, pierced all over with fork
- 1 12-ounce container fresh ricotta cheese, drained in sieve 2 hours 1 cup finely grated Parmesan cheese (about 3 ounces)
- 2 tablespoons (packed) golden brown sugar
- 2 teaspoons plus 2 tablespoons salt
- 1/2 teaspoon freshly ground nutmeg
- 2 3/4 cups (about) all purpose flour
- Line large baking sheet with parchment paper. Place sweet potatoes on plate; microwave on high until tender, about 5 minutes per side. Cut in half and cool. Scrape sweet potato flesh into medium bowl and mash; transfer 3 cups to large bowl. Add ricotta cheese; blend well. Add Parmesan cheese, brown sugar, 2 teaspoons salt, and nutmeg; mash to blend. Mix in flour, about 1/2 cup at a time, until soft dough forms.
- Turn dough out onto floured surface; divide into 6 equal pieces. Rolling between palms and floured work surface, form each piece into 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into 20 pieces. Roll each piece over tines of fork to indent. Transfer to baking sheet.
- Bring large pot of water to boil; add 2 tablespoons salt and return to boil. Working in batches, boil gnocchi until tender, 5 to 6 minutes. Transfer gnocchi to clean rimmed baking sheet. Cool completely. (Can be made 4 hours ahead. Let stand at room temperature.)
ROSEMARY CREAM SAUCE
- 4 tablespoons (1/4 cup) butter
- 1 tablespoon chopped fresh rosemary
- 1 cup heavy cream
- 1/3 cup fresh grated parmesan, plus more for serving
- pinch fresh grated nutmeg
- pinch cayenne pepper
- kosher salt and pepper
. To make the sauce. Heat the butter in a large skillet over medium-high heat and cook until it begins to brown, about 3-5 minutes. Stir in the rosemary and then slowly pour in the cream. Whisk in the parmesan, nutmeg, cayenne, and season with salt and pepper. Simmer the sauce for 3-5 minutes, whisking until smooth. Keep warm over low heat.
6. Bring a large pot of salted water to a boil. Boil the gnocchi until they float to the top and are cooked through, about 3-4 minutes. Remove the gnocchi using a slotted spoon or spider strainer and drop it right into the sauce, gently tossing to combine. If the sauce thickens up, add a splash of the gnocchi cooking water to thin it a bit.
7. Divide the gnocchi among bowls. Top with rosemary and parmesan, of desired. EAT!
After I finished dinner and cleaning up I was browsing on line and found one of the most complete gnocchi sites that I will share here.
How to Make Light and Tender Potato Gnocchi