Sunday, April 10, 2016
Sweet Potato Gnocchi in Mushroom Butter Sauce
Gnocchi may seem difficult to make, but they're not. Just a little mixing and kneading yields tender nuggets of dough. Bake the sweet potatoes and purée the flesh in a food processor for the best texture. Garnish with a few curls of Romano or Parmesan cheese if you like.
By Amanda Barnier and The Test Kitchen
Source: Canadian Living Magazine: April 2013
Prep time 30 minutes
Total time 45 minutes
Portion size 6 to 8
1/4 cup (57 g) butter
1 onion, thinly sliced
8 oz (227 g) cremini mushrooms, thinly sliced
4 cloves garlic, minced
1 tsp (5 mL) chopped fresh thyme
3 tbsp (45 mL) chopped fresh parsley
1/2 tsp (2 mL) pepper
1 pinch salt
Sweet Potato Gnocchi:
2 cups (500 mL) puréed cooked peeled sweet potatoes, (about 2)
1 tsp (5 mL) salt
1 pinch nutmeg
2-1/2 cups (625 mL) all-purpose flour, (approx)
Sweet Potato Gnocchi: In large bowl, stir together sweet potatoes, egg, salt and nutmeg. Using wooden spoon, stir in 2 cups of the flour. Stir in enough of the remaining flour, 1/4 cup at a time, to make soft sticky dough that pulls away from side of bowl but still sticks to spoon and fingers.
On well-floured surface and with floured hands, roll dough into log; divide into quarters. Gently roll and shape each quarter into 3/4-inch (2 cm) diameter rope. With sharp knife, cut each rope diagonally into 3/4-inch (2 cm) pieces.
In large pot of boiling salted water, cook gnocchi in 2 batches, stirring gently, until floating, about 3 minutes. Using slotted spoon, transfer to serving platter.
In large skillet, melt 2 tbsp of the butter over medium heat; cook onion, stirring occasionally, until softened, about 6 minutes.
Stir in cremini mushrooms, garlic and thyme; cook until mushrooms are tender, about 2 minutes. Stir in parsley. Scrape into large bowl.
In same pan, melt remaining butter over medium heat; cook, swirling frequently, until nutty brown and fragrant, about 3 minutes. Add gnocchi; cook, tossing occasionally, until golden, about 5 minutes.
Add gnocchi, pepper and salt to mushroom mixture; toss to combine. Return to serving platter.
Additional information :
Change It Up
Sweet Potato Gnocchi in Walnut Butter Sauce
Substitute 1/2 cup chopped walnuts for the mushrooms and 2 tbsp thinly sliced fresh sage for the thyme.
Nutritional Information Per each of 8 servings: about
cal 280 pro 7g total fat 7g sat. fat 4g
carb 48g dietary fibre 4g sugar 6g chol 38mg
sodium 602mg potassium 403mg
calcium 4 iron 20 vit A 136 vit C 22