Sweet potato gnocchi w/ garlic and sage sauce & coriander pesto. Sweet Potato Gnocchi is about to happen in your life. There were platters upon platters of that pillowy potato gnocchi, and simmering pots of tangy bolognese and creamy marsala mushroom and zippy pesto sauces that still live right at the surface of our food dreams. This Sweet Potato Gnocchi in Garlic Sage Cream Sauce is the PERFECT dinner recipe for those blustery fall / winter nights when you want something warm and.

Sweet Potato Gnocchi With Garlic Tomato SauceSavory Tooth. I made the olive oil and sage and I also made a brown sugar glaze - both. Sweet Potato Gnocchi. featured in Vegetarian Meals For The Day. You can have Sweet potato gnocchi w/ garlic and sage sauce & coriander pesto using 17 ingredients and 12 steps. Here is how you cook it.

Ingredients of Sweet potato gnocchi w/ garlic and sage sauce & coriander pesto

You need 2 of Sweet Potatoes.
Prepare 1/4 cup of Parmesan cheese (additional 1 tbsp for sprinkling).
Prepare 1 1/4 cup of flour.
You need 2 of egg yolks.
You need Pinch of nutmeg.
Prepare of Jug of water.
It's 1 tbsp of butter.
Prepare 1/2 of Chicken stock (vegetable stock can be used if you're vegetarian).
Prepare 4 of Sage leaves.
It's Bunch of Coriander.
You need 20 g of Pine nuts.
You need 3 of Garlic cloves.
You need 20 g of Breadcrumbs.
It's 10 g of Hazelnuts.
Prepare to taste of Salt.
You need for seasoning of Pepper.
It's of Olive Oil.

Gnocchi are something you probably order all the time at restaurants but never think about making from scratch. Then, the gnocchi get tossed in a simple sauce of butter and sage until just golden. Add sweet potato to Varoma tray I've frozen the leftover uncooked gnocchi, and plan to have it with a burnt butter sage and walnut sauce. Thanks for the recipe Krissy - it's a keeper!

Sweet potato gnocchi w/ garlic and sage sauce & coriander pesto instructions

Turn your oven on preheat for 200°C. Wash and stab the sweet potatoes with fork or knife..
Place the potatoes on hot oven tray and let it cook for 20-25 mins (turning at 10-12 mins)..
Once the potatoes are cooked, de-skin them and mash them until they are very fine (I usually press them through sieve for the best texture)..
Add parmesan, egg yolk, nutmeg and pinch of salt. Mix these together. Add your flour in intervals while you continue mashing and turning it into a dough (add water in intervals). The dough should be soft..
Once your dough is done set it aside while you get the sauce ready..
In a small saucepan, add butter and chopped garlic along with your chicken stock. Add around a cup of water and sage leaves. Let this simmer on low heat until it goes half in quantity and is of a thick liquid consistency. (DON'T ADD SALT AS THERE IS ENOUGH SALT IN THE STOCK CUBE ITSELF)..
In a blender, add coriander bunch, 2 cloves of garlic, pine nuts and a pinch of salt. Add olive oil in intervals. Blend it all together..
In a small separate pan, use some of the oil that comes off from the coriander pesto and add the breadcrumbs to the pan. Cook these till crispy..
Back to the dough... divide your dough in 4 (cling film and keep 3 parts in the fridge for another use and use 1 for gnocchi)..
Dust your kitchen top with flour. Roll the dough in long flat shape and form in into a 2 cm tube. Once done, cut at every 2 cm to get the gnocchis. Shape them with a fork upside down press the gnocchi against the fork end..
Cook the gnocchis in boiling water. You'll know they're cooked as they start rising to the top..
Serve the gnocchi in a bowl, add the garlic and sage sauce and garnish it with crushed hazelnut, coriander pesto and parmesan..

Home » Italian » Gnocchi » Sweet Gnocchi » Sweet Potato Gnocchi With Sage Sauce. Place the sweet potatoes in a large saucepan. Cover with cold water and bring to a boil over high heat. Don't be intimidated by Italian gnocchi. While pasta sauce is simmering, add pasta to boiling water; cook just until tender.