FOOD

Gnocchi 4 Ways

Beautify your dinner plates with gnocchi varieties such as purple yam, sweet potato, plantain and more.

FOOD

Gnocchi 4 Ways

Beautify your dinner plates with gnocchi varieties such as purple yam, sweet potato, plantain and more.

Ingredients

  • 2 small sweet potatoes or 1 large
  • 1 to 1 1/2 cups all-purpose flour
  • 1/2 cup Parmesan cheese, grated
  • 1 teaspoon cinnamon
  • Salt and pepper

Steps

  1. Pierce the sweet potato skins with a fork to let some of the steam escape.
  2. Bake in a 400 degree oven for about 40 to 55 minutes. Let cool before handling.
  3. Once potatoes are cooked and cooled, remove skin. Pass potatoes through a ricer. Make sure potatoes are cool enough to touch.
  4. In a bowl, mix the riced potatoes with the rest of the ingredients (1/2 cup flour at a time) until well combined and a dough is formed, about 3 minutes. If dough is too sticky, add more flour.
  5. Cut dough ball into 8 even pieces.
  6. On a floured surface, use your hands to roll one dough ball into a long cylinder/snake shape about 1/4 inch in diameter.
  7. Use a pastry scraper or knife to cut 1/2-inch pillows. Holding a fork at a 45-degree angle, roll the gnocchi pillows off the back of the fork to create the traditional gnocchi divots.
  8. Cover gnocchi with a dish towel while you finish making the rest.
  9. Bring a large pot of salted water to a boil. Add gnocchi and cook until they float to the top.
  10. Cook for 1 minute longer, strain and serve plain or with desired sauce.

Ingredients

  • 1 ripe plantain, seeds removed
  • 1 small russet potato
  • 1 to 1 1/2 cups all-purpose flour
  • 1/2 cup Parmesan cheese, grated
  • 1 egg, beaten
  • Salt and pepper

Steps

  1. In a large pot, cover potato and plantain with cold water.
  2. Bring to a boil and cook until plantain is tender, then remove. Continue cooking the potato until tender, about 20 minutes total.
  3. Once potato and plantain are cooked and cooled, remove skins. Pass through a ricer. Make sure they’re cool enough to touch.
  4. In a bowl, mix the riced potato/plantain with the rest of the ingredients (1/2 cup flour at a time) until well combined and a dough is formed, about 3 minutes. if dough is too sticky, add more flour.
  5. Cut dough ball into 8 even pieces.
  6. On a floured surface, use your hands to roll one dough ball into a long cylinder/snake shape about 1/4 inch in diameter.
  7. Use a pastry scraper or knife to cut 1/2-inch pillows. Holding a fork at a 45-degree angle, roll the gnocchi pillows off the back of the fork to create the traditional gnocchi divots.
  8. Cover gnocchi with a dish towel while you finish making the rest.
  9. Bring a large pot of salted water to a boil.
  10. Add gnocchi and cook until they float to the top. Cook for 1 minute longer, strain and serve plain or with desired sauce.

Ingredients

  • 2 purple yams
  • 1 to 1 1/2 cups all-purpose flour
  • 1/2 cup Parmesan cheese
  • 1 egg, beaten
  • Salt and pepper

Steps

  1. In a large pot, cover yams with cold water. Bring to a boil and cook until tender, about 20 minutes.
  2. Once yams are cooked and cooled, remove skins. Pass yams through a ricer. Make sure yams are cool enough to touch.
  3. In a bowl, mix the riced yams with the rest of the ingredients (1/2 cup flour at a time) until well combined and a dough is formed, about 3 minutes. if dough is too sticky, add more flour.
  4. Cut dough ball into 8 even pieces.
  5. On a floured surface, use your hands to roll one dough ball into a long cylinder/snake shape about 1/4 inch in diameter.
  6. Use a pastry scraper or knife to cut 1/2-inch pillows. Holding a fork at a 45-degree angle, roll the gnocchi pillows off the back of the fork to create the traditional gnocchi divots.
  7. Cover gnocchi with a dish towel while you finish making the rest.
  8. Bring a large pot of salted water to a boil.
  9. Add gnocchi and cook until they float to the top. Cook for 1 minute longer, strain and serve plain or with desired sauce.

Ingredients

  • 1 large russet potato
  • 1 to 1 1/2 cups cups all-purpose flour
  • 1/2 cup Parmesan cheese
  • 1 egg, beaten
  • 2 tablespoons chives, finely chopped
  • 1 tablespoon thyme, chopped
  • 1 teaspoon herbs de provence
  • Salt and pepper

Steps

  1. In a large pot, cover potato with cold water. Bring to a boil and cook until tender, about 20 minutes.
  2. Once potato is cooked and cooled, remove skin. Pass potato through a ricer. Make sure potato is cool enough to touch.
  3. In a bowl, mix the riced potatoes with the rest of the ingredients (1/2 cup flour at a time) until well combined and a dough is formed, about 3 minutes. If dough is too sticky, add more flour.
  4. Cut dough ball into 8 even pieces.
  5. On a floured surface, use your hands to roll one dough ball into a long cylinder/snake shape about 1/4 inch in diameter.
  6. Use a pastry scraper or knife to cut 1/2-inch pillows. Holding a fork at a 45-degree angle, roll the gnocchi pillows off the back of the fork to create the traditional gnocchi divots.
  7. Cover gnocchi with a dish towel while you finish making the rest.
  8. Bring a large pot of salted water to a boil.
  9. Add gnocchi and cook until they float to the top. Cook for 1 minute longer, strain and serve plain or with desired sauce.