Friday, May 4, 2012

Sweet Potato Gnocchi with Sage Garlic Oil - GF, DF

Hello friends! I know it has been much too long since I posted last. This dish really inspired me to post again. I don't think I had a sweet potato until I was about 20 years old, but it was a sweet potato casserole at Thanksgiving. It was covered with marshmallows. It wasn't my favorite. Several years later my sister made a pretty healthy version and I loved it. Since then I have been obsessed with sweet potatoes and I can't get enough!

I have only eaten gnocchi once and I have never made it before. I am happy to say it turned out perfectly! It was a little time consuming, but it was very worth it.

Yummy! (sorry for the poor picture quality)

Sweet Potato Gnocchi with Sage Garlic Oil - Gluten and Dairy Free
Serves 6-8 (Makes about 120 gnocchi)

2 lbs. sweet potatoes (Garnett are my favorite)
2 cups all-purpose gluten free flour (I used Gluten Free Pantry. If you don't need them GF use regular AP flour)
1 large egg
1 tsp salt
1/4 tsp pepper

Sage Garlic Oil
1/2 cup extra virgin olive oil
2 cloves garlic, minced
20 fresh sage leaves

1. Preheat oven to 400 degrees. Pierce the sweet potatoes a few times. Place on a baking sheet and cook for 45-60 minutes until cooked through. Let cool for 15 minutes.

2. Cut the sweet potatoes in half and scoop out the flesh. Process through a ricer (or use a mesh strainer and the back of a spoon to push them through) into a medium bowl. Cool an additional 10 minutes (otherwise you will cook the egg when you add it to the dough.)

3. Create a well in the center of the sweet potatoes and crack the egg into it. Put 1/2 cup of the flour into the well. Using a spoon, mix thoroughly. Add 1/2 flour at a time until a soft dough is created. Turn the dough onto a floured surface and knead softly until a ball is formed and it no longer sticks to the counter. Divide the dough into 6 balls.

4. Taking one ball of dough roll in out into a 1-inch wide rope. Cut the rope into 1-inch pieces. Take each piece and roll over the tines of a fork to create ridges. Place the gnocchi on a baking sheet. Repeat with each ball of dough. (If you want to freeze some of the gnocchi do so at this point. Place the gnocchi on a baking sheet and freeze for 2-3 hours. Place in a freezer ziploc bag and store in the freezer for up to 3 months.)

5. Bring 4 quarts of salted water to a boil. Place about 20-25 gnocchi in the boiling water. Stir to separate and cook until they rise to the top and float for a couple of minutes. Remove with a slotted spoon and place on a separate baking sheet to cool. Continue cooking the gnocchi in batches of 20-25.

6. Once the gnocchi are completed, prepare the Sage Garlic Oil. Heat the oil over medium heat in a small saucepan. Add the sage leaves and minced garlic. Cook for 2-3 minutes until the leaves are crispy and before the garlic starts to turn brown. Remove from heat and set aside.

7. Heat a large skillet over medium heat. Add 2 TB olive oil. Working in batches, brown the gnocchi for 2-3 minutes on each side. Place on a large serving platter and toss with the Sage Garlic Oil. Serve hot and enjoy!

P.S. If you can eat dairy I am sure that adding some freshly grated Parmesan on top would take it over the top!

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