1 post tagged “entrees”
My friend Meredith posted a slight variation on this recipe to her blog last month and it looked so delicious that I knew it would be my first recipe to test out when I returned from vacation. So last night, in honor of the season premiere of Battlestar Galactica I invited some friends over and tested out this recipe on them. It turned out to be a great success too. I cannot recommend this recipe enough. Yum!
3 midsized yams or sweet potatoes
1 12oz container of ricotta cheese
1/2 cup grated parmesan cheese
2t salt
2 3/4 cup flour
Roast the yams/sweet potatoes in the oven at 425º for about 1 hour until you can easily stick a fork into them. Then remove their skins and mash the yams in a large bowl. Add the ricotta, parmesan, and salt until thoroughly mixed. Then add the flour a half cup at a time. Per Meredith's suggestion I used a pastry blender to cut in the flour and it worked quite well. You should end up with a nice light dough once all ingredients are mixed in.
From there turn the dough out onto a lightly floured surface and separate into 6 balls. One at a time roll out the balls into 20 inch long snake-like rolls and cut one inch pieces with a knife. Each roll should make about 20 gnocchi.
Cook your gnocchi in boiling water (for pastas I always add salt and olive oil to my water before bringing it to a boil) in small batches for about 5 minutes each. The gnocchi will float to the surface when cooked. Drain them and set them aside while cooking the rest.
To serve I sauteed my gnocchi in a half olive oil, half butter coated sautee pan and added fresh sage from my garden for a little extra flavor and colour. I also added toasted pine nuts and fresh tomatoes from also my garden before serving.
3 midsized yams or sweet potatoes
1 12oz container of ricotta cheese
1/2 cup grated parmesan cheese
2t salt
2 3/4 cup flour
Roast the yams/sweet potatoes in the oven at 425º for about 1 hour until you can easily stick a fork into them. Then remove their skins and mash the yams in a large bowl. Add the ricotta, parmesan, and salt until thoroughly mixed. Then add the flour a half cup at a time. Per Meredith's suggestion I used a pastry blender to cut in the flour and it worked quite well. You should end up with a nice light dough once all ingredients are mixed in.
From there turn the dough out onto a lightly floured surface and separate into 6 balls. One at a time roll out the balls into 20 inch long snake-like rolls and cut one inch pieces with a knife. Each roll should make about 20 gnocchi.
Cook your gnocchi in boiling water (for pastas I always add salt and olive oil to my water before bringing it to a boil) in small batches for about 5 minutes each. The gnocchi will float to the surface when cooked. Drain them and set them aside while cooking the rest.
To serve I sauteed my gnocchi in a half olive oil, half butter coated sautee pan and added fresh sage from my garden for a little extra flavor and colour. I also added toasted pine nuts and fresh tomatoes from also my garden before serving.
