Sweet potato gnocchi w/ garlic and sage sauce & coriander pesto. I made the gnocchi following the recipe exactly. It was good and the dough was easy to handle using rice flour. The gnocchi were very tender as I did not use all the flour.

Sweet Potato Gnocchi with Mushrooms and Sage Garlic Sauce There are a lot of words in the recipe below. Don't worry, it's all in the prep, and all the cooking occurs simultaneously because the vegetables are roasting in the oven while the gnocchi is boiling on the stove. Great recipe for Sweet potato gnocchi w/ garlic and sage sauce & coriander pesto. You can have Sweet potato gnocchi w/ garlic and sage sauce & coriander pesto using 17 ingredients and 12 steps. Here is how you cook it.

Ingredients of Sweet potato gnocchi w/ garlic and sage sauce & coriander pesto

You need 2 of Sweet Potatoes.
It's 1/4 cup of Parmesan cheese (additional 1 tbsp for sprinkling).
Prepare 1 1/4 cup of flour.
Prepare 2 of egg yolks.
Prepare Pinch of nutmeg.
You need of Jug of water.
It's 1 tbsp of butter.
You need 1/2 of Chicken stock (vegetable stock can be used if you're vegetarian).
It's 4 of Sage leaves.
You need Bunch of Coriander.
You need 20 g of Pine nuts.
It's 3 of Garlic cloves.
You need 20 g of Breadcrumbs.
Prepare 10 g of Hazelnuts.
Prepare to taste of Salt.
It's for seasoning of Pepper.
Prepare of Olive Oil.

Sweet potato goes perfect with this savoury sauce. Message me if you get confused as there's a lot to this recipe! The end results however are WONDERFUL :) The easiest and best way to make Sweet Potato Gnocchi! Serve it with broccoli rabe and garlic sage butter sauce for a BOMB meal.

Sweet potato gnocchi w/ garlic and sage sauce & coriander pesto step by step

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..

Add sweet potato to Varoma tray, and water to. After making the sweet potato gnocchi, I tossed it in a simple garlic sage olive oil and the combination of flavors was pretty amazing. I love sage paired with sweet potato. This sweet potato gnocchi can also be served with any pasta sauce you would use for regular gnocchi - I think it would look gorgeous in an Alfredo sauce. The gnocchi are then boiled until they just rise to the top of the water ->really addictive to watch, and finished off with the simplest garlic butter sauce and some wilted spinach.