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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

Ingredients

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 egg
1 tsp (5 mL) salt
1 pinch nutmeg
2-1/2 cups (625 mL) all-purpose flour, (approx)

Preparation

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   
% RDI:
calcium 4 iron 20 vit A 136 vit C 22 
folate 43

http://www.canadianliving.com/food/sweet_potato_gnocchi_in_mushroom_butter_sauce.php?utm_source=newsletter&utm_medium=email&utm_campaign=foodfriends_22Oct2014



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