Sweet potato gnocchi w/ garlic and sage sauce & coriander pesto is the first thing that comes to many people’s thought when it comes to a perfect dish. Today, we will provide you procedures on cooking a appetizing Sweet potato gnocchi w/ garlic and sage sauce & coriander pesto.
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Firstly, below are the ingridients that you should prepare to make Sweet potato gnocchi w/ garlic and sage sauce & coriander pesto:
- Prepare 2 of Sweet Potatoes.
- Get 1/4 cup of Parmesan cheese (additional 1 tbsp for sprinkling).
- Prepare 1 1/4 cup of flour.
- You need 2 of egg yolks.
- Provide Pinch of nutmeg.
- Take of Jug of water.
- Get 1 tbsp of butter.
- You need 1/2 of Chicken stock (vegetable stock can be used if you're vegetarian).
- Use 4 of Sage leaves.
- You need Bunch of Coriander.
- Get 20 g of Pine nuts.
- Take 3 of Garlic cloves.
- You need 20 g of Breadcrumbs.
- Get 10 g of Hazelnuts.
- Get to taste of Salt.
- Use for seasoning of Pepper.
- You need of Olive Oil.
After preparing the ingridients, now we are ready to make our delightful Sweet potato gnocchi w/ garlic and sage sauce & coriander pesto:
- 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..
A simple sauce of butter, fresh sage leaves, and Parmesan is a classic accompaniment to gnocchi, which couldn't be easier to make. Unlike regular potatoes, sweet potatoes aren't nearly as starchy and it takes quite a bit of flour (and Flick the sweet potato gnocchi off the end of the fork and continue with another dumpling. I had better luck with these sweet potato (or kumara gnocchi, as we refer to them in New Zealand) gnocchi, though I'm not too The remaining batches worked pretty well and I ended up with little pillows of sweet potato, flavoured delicately with garlic and doused in burnt butter and sage sauce. This sweet potato gnocchi is both gluten-free and paleo and topped with a delicious sage walnut pesto. It's the perfect hearty and savory meal for fall.
Recipe : Sweet potato gnocchi w/ garlic and sage sauce & coriander pesto
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