Sweet Potato Gnocchi With Garlic And Butter Sauce Recipe by cookpad.japan
Cooking Instructions 1 Peel and slice the sweet potato. Put the sweet potato in a pot and cover with water. Cover with a lid and turn on the heat. 2 Cook until tender and drain. Place the pot on the heat and evaporate the excess water in the pot. 3 Mash the sweet potato until smooth. Stir in the ＊ ingredients. 4 Allow the mixture to cool. Add the egg yolk and cake flour. Combine to make a dough (adjust the amount of the flour to obtain the right texture). 5 Roll Step 4 into a long sausage shape on a floured surface and cut into small pieces (divide the dough into 2 portions first and it's easier. 6 Flour all over. Press a piece onto a fork with your thumb. Roll out and curl the dough piece (see Steps 14-16 for details). 7 Boil plenty of water and add a generous amont of salt. Cook the gnocchi. When the gnocchi floats to the surface, continue to cook for a further 1-2 minutes. It is ready! 8 Drain the gnocchi in a colander. 9 Slice the garlic and onion thinly. Cut the bacon into 1 cm widths. Discard the woody bottom of the maitake mushrooms and separate into small pieces. 10 Heat olive oil in a frying pan and saute the garlic until fragrant. Add the onion, bacon and maitake mushrooms and saute further. 11 Once the vegetables start to sweat, add the gnocchi and butter. Mix together until the butter is evenly distributed. Season with salt and pepper. 12 Transfer into a serving dish. Sprinkle with grated parmesan cheese and chopped parsley. 13 Cook the gnocchi and cool in cold water. Toss in a tablespoon of olive oil. You can keep this in the fridge for several days. 14 [How to shape the gnocchi] Flour all sides of sliced gnocchi. Place a piece on a fork. 15 Press it with your thumb to indent the back of the gnocchi... 16 Roll out, curl the gnocchi and remove from the fork, using your thumb. The indented sides will be on the outside. 1 Peel and slice the sweet potato. Put the sweet potato in a pot and cover with water. Cover with a lid and turn on the heat. 1 Peel and slice the sweet potato. Put the sweet potato in a pot and cover with water. Cover with a lid and turn on the heat. 2 Cook until tender and drain. Place the pot on the heat and evaporate the excess water in the pot. 2 Cook until tender and drain. Place the pot on the heat and evaporate the excess water in the pot. 3 Mash the sweet potato until smooth. Stir in the ＊ ingredients. 3 Mash the sweet potato until smooth. Stir in the ＊ ingredients. 4 Allow the mixture to cool. Add the egg yolk and cake flour. Combine to make a dough (adjust the amount of the flour to obtain the right texture). 4 Allow the mixture to cool. Add the egg yolk and cake flour. Combine to make a dough (adjust the amount of the flour to obtain the right texture). 5 Roll Step 4 into a long sausage shape on a floured surface and cut into small pieces (divide the dough into 2 portions first and it's easier. 5 Roll Step 4 into a long sausage shape on a floured surface and cut into small pieces (divide the dough into 2 portions first and it's easier. 6 Flour all over. Press a piece onto a fork with your thumb. Roll out and curl the dough piece (see Steps 14-16 for details). 6 Flour all over. Press a piece onto a fork with your thumb. Roll out and curl the dough piece (see Steps 14-16 for details). 7 Boil plenty of water and add a generous amont of salt. Cook the gnocchi. When the gnocchi floats to the surface, continue to cook for a further 1-2 minutes. It is ready! 7 Boil plenty of water and add a generous amont of salt. Cook the gnocchi. When the gnocchi floats to the surface, continue to cook for a further 1-2 minutes. It is ready! 8 Drain the gnocchi in a colander. 8 Drain the gnocchi in a colander. 9 Slice the garlic and onion thinly. Cut the bacon into 1 cm widths. Discard the woody bottom of the maitake mushrooms and separate into small pieces. 9 Slice the garlic and onion thinly. Cut the bacon into 1 cm widths. Discard the woody bottom of the maitake mushrooms and separate into small pieces. 10 Heat olive oil in a frying pan and saute the garlic until fragrant. Add the onion, bacon and maitake mushrooms and saute further. 10 Heat olive oil in a frying pan and saute the garlic until fragrant. Add the onion, bacon and maitake mushrooms and saute further. 11 Once the vegetables start to sweat, add the gnocchi and butter. Mix together until the butter is evenly distributed. Season with salt and pepper. 11 Once the vegetables start to sweat, add the gnocchi and butter. Mix together until the butter is evenly distributed. Season with salt and pepper. 12 Transfer into a serving dish. Sprinkle with grated parmesan cheese and chopped parsley. 12 Transfer into a serving dish. Sprinkle with grated parmesan cheese and chopped parsley. 13 Cook the gnocchi and cool in cold water. Toss in a tablespoon of olive oil. You can keep this in the fridge for several days. 13 Cook the gnocchi and cool in cold water. Toss in a tablespoon of olive oil. You can keep this in the fridge for several days. 14 [How to shape the gnocchi] Flour all sides of sliced gnocchi. Place a piece on a fork. 14 [How to shape the gnocchi] Flour all sides of sliced gnocchi. Place a piece on a fork. 15 Press it with your thumb to indent the back of the gnocchi... 15 Press it with your thumb to indent the back of the gnocchi... 16 Roll out, curl the gnocchi and remove from the fork, using your thumb. The indented sides will be on the outside. 16 Roll out, curl the gnocchi and remove from the fork, using your thumb. The indented sides will be on the outside. 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