Wednesday, January 23, 2013

Sweet Potato Gnocchi and Gouda Cheese Sauce

Welcome to our newest author!
Panda
(Yes, her name is Panda.)
((She'll argue it is Amanda, but I'm older and wiser.))
She is Christine's baby sister and lives in the beautiful Keene, New Hampshire.
Panda loves to cook, test recipes, bake, decorate cakes, and eat food.
Her first post is so wonderful, I can't wait for the next one!

**I had ALWAYS wanted to try to make homemade gnocchi, but the idea intimidated me. But when i found this recipe, I had to try it. And it turned out to be super easy and super yummy! The gnocchi turns out perfect and the sauce is soooo yummy. I use the sauce in lots of dishes I make. I hope you enjoy! ~Panda

Gnocchi

1 pound red-skinned sweet potatoes (1.5 cups)
6-ounces fresh ricotta cheese
1/2 cup finely grated Parmesan Cheese
1 Tbs packed Brown Sugar
1tsp salt / 1 Tbs salt
1/4 teaspoon nutmeg
1 3/4 Cups all purpose flour
Place your sweet potatoes on a plate; microwave on high until tender. This should take about 5 minutes per side. Cut in half and let cool. (You could also bake or roast.)

Scoop flesh out of skins and place into a medium sized bowl and mash. 
Measure out 1 1/2 cups of sweet potato to mix with ricotta cheese, blend well.  
Add your parmesan cheese, brown sugar, 1 tsp of salt, and nutmeg. Mash all together to blend. 
Add your flour about a 1/2 cup at a time until a soft dough is formed. 

Flour your table/counter and turn out the dough. Divide the dough into 2-4 equal parts to make it easier to work with. Using your palms, form each part into a loaf and cut length wide forming long ropes, about 1 inch in diameter. Sprinkle with flour if sticky. Cut each rope up into 1 inch long pieces:
Bring a large pot of water to a boil and add 1 tablespoon of salt; return to boil. Add about 20 pieces of gnocchi into your pot at a time. Boil until tender, about 5 or 6 minutes. Transfer gnocchi to clean baking sheet. Cool completely. 

Cheese Sauce

2 cups warm milk
1/4 of a sweet yellow onion, wedged
2 cloves fresh garlic, peeled
3 whole sage leaves (plus more for garnish)
Salt and pepper to taste
3 Tbs. unsalted butter
3 Tbs. all-purpose flour
1 cup shredded Gouda cheese

In a small pot combine your milk, onion, garlic and sage. Place on medium heat. Heat until tiny bubbles appear around the edge of the pan, about 5 minutes. DO NOT BOIL. Remove from heat and let stand for 10 minutes. Remove onion, garlic, and sage leaves. 

In a medium sauce pan, melt your butter. Stir in the flour and cook, stirring constantly, until blended. This should only take about 1 minute. 

Slowly add your milk, whisking constantly. Reduce the heat to low and continue to whisk until the sauce is smooth and slightly thickened. Only about 5 minutes. 

Whisk in your shredded Gouda. Cook over the low heat, whisking constantly, until all the cheese is melted and the sauce is smooth. Add salt and pepper to taste. 

Pour sauce over your Gnocchi, and sprinkle with nutmeg and garnish with sage. Enjoy!

2 comments:

  1. Cant wait to try this. Have never made gnocchi either taking your word on easy.
    So how cold is it in Keene today. My family is in NH and ME
    Arizona is beautiful. ;)

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  2. I'm in AZ as well, and it is rainy her today! -Christine

    Keene is at a lovely 16 degrees today!!! Even when it is cold, it is still beautiful there!!! Our other sister is just over the river in Brattleboro, VT.

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