Thread: Sweet Potatoes
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Old August 14, 2011   #9
Zana
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Join Date: Jan 2007
Location: Southwestern Ontario, Canada
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Sweet Potato Gnocchi with Stilton & Herb Cream

(from the LCBO 2010 Holiday Food & Drink magazine)

Homemade gnocchi has a more free-form and rustic look than commercial gnocchi ~ it’s almost much more flavourful and tender, especially when made with sweet potatoes. The light sauce spiked with sweet onions, herbs and Stilton is simple and spectacular all at once. If you’re in gnocchi-making mode (or you have helpers), you can double this dough recipe and freeze half to enjoy another time.

INGREDIENTS
1 ¼ lbs (625g) sweet potatoes (about 2)
1 egg
Salt and freshly ground pepper
2 ½ cups (625ml) all-purpose flour, plus more for dusting
1 tbsp (15 ml) butter
1 small sweet onion, halved and thinly sliced
3 cloves garlic, minced
1 ½ cups (375ml) whipping cream
2 tsp (10 ml) finely chopped fresh thyme
½ tsp (2ml) finely chopped fresh rosemary
2 oz (60g) blue or white Stilton, crumbled

DIRECTIONS
Preheat oven to 400degreesF (200degreesC). Line a rimmed baking sheet with foil.

Scrub sweet potatoes and pierce all over with a fork. Bake for about 1 hour or until tender. Transfer to a bowl, cover and let cool completely. Drain off any liquid and peel off skins. Mash sweet potatoes and measure 1 ½ cups (375 ml), reserving any extra for another use. Place mashed potatoes in a large bowl.

Line 2 large baking sheets with parchment paper and dust with flour.

Stir egg, 1 tsp (5 ml) salt and ¼ tsp (1ml) pepper into mash potatoes. Stir in 2 cups (500ml) of flour, ½ cup (125ml) at a time, to make a soft dough. Gradually stir in enough of the remaining flour until dough forms a ball and is just slightly loose 9it will still be sticky).

Turn dough out onto a well-floured surface and, with floured hands, knead a few times until smooth. Divide into 6 portions. Keeping work surface and hands floured just enough to prevent sticking, roll each portion into a ½ - inch thick(1cm) log. Cut into a 1-inch (2.5cm) lengths with a floured paring knife. If desired for a traditional gnocchi shape, dip tines of a fork into flour, press down across gnocchi and drag fork towards you letting dough curl round end of fork. Place gnocchi on floured baking sheets making sure they don’t touch each other. Gnocchi can be wrapped in plastic wrap and refrigerated for up to 1 day or frozen for up to 3 months.

Just before serving, bring a large pot of water to boil to cook gnocchi. Salt the water.

Melt the butter over medium heat in a large skillet. Add onion and garlic and sauté for 8 minutes or until starting to turn golden. Pour in cream and bring to a boil, stirring. Stir in thyme and rosemary. Reduce heat and boil for 1 minute or until slightly reduced. Remove from heat.

Working in batches, add about 15 gnocchi to boiling water and cook, stirring often to keep water moving, for about 3 minutes or until gnocchi float to the surface. Use a slotted spoon to drain gnocchi well and add to skillet with cream sauce. Repeat until all gnocchi are cooked. Return skillet to medium heat and heat, stirring gently, until sauce is bubbling. Remove from heat and fold in Stilton. Season with salt and pepper to taste. Serve immediately.

Serve 6


What to Serve with it:

Malivoire Red VQA

Sella & Mosca Cannonau di Sardegna Riserva
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