Sweet Potato Gnocchi and Hazelnut Gremolata
By Pasta Reinvented
Sweet Potato Gnocchi and Hazelnut Gremolata
By Pasta Reinvented
Yield/Serves:
Makes 4 to 6 servings
- Gnocchi dough:
- 2 medium sweet potatoes, about 10oz (300g) in total
- 1 tsp very finely chopped sage leaves
- 1oz (30g) finely grated Parmesan cheese
- Salt and freshly ground black pepper
- 2oz (60g) sweet rice flour
- 2oz (60g) millet flour
- 2oz (60g) almond flour
- Gremolata:
- ½ oz (15g) hazelnuts, roughly chopped
- 1 tbsp finely chopped flat-leaf parsley
- ½ tsp lemon zest
- 1 tbsp freshly grated Parmesan cheese
- Cheese sauce:
- 4fl oz (120ml) heavy cream
- 4oz (115g) grated cheese, such as Gruyère or fontina
- 1 tsp sweet rice flour
The zesty flavor and crunchy texture of the hazelnut gremolata contrasts well with the soft, slightly sweet gnocchi. Creamy, rich cheese sauce makes this dish truly decadent.
Preheat the oven to 450°F (230°C). To make the gnocchi dough: wash and dry sweet potatoes. Cut a small slit in skins. Place in the oven and bake for 45 minutes, or until fork-tender. Remove from the oven and let cool completely.
Cut cooled potatoes in half. Scoop flesh in to a medium bowl and mash with a potato masher. Stir in sage and Parmesan, and season with salt and pepper. Stir in sweet rice flour, millet flour, and almond flour, mixing together well to form a soft, sticky dough. To form gnocchi, place dough onto a work surface lightly dusted with rice flour. Cut dough into 4 sections and work with one section at a time, keeping the rest covered with plastic wrap. With your hands, roll a section of dough into a long, thin cylinder, about 1in (2.5cm) wide. Cut cylinder into discs about ¾ in (2cm) thick. Roll each disc into a small ball in your hands, then place on the work surface and tap to slightly flatten. Place on a cutting board. When all are shaped, run the tines of a fork over the tops of gnocchi to make indentations. Set aside in a cool place, covered with plastic wrap, until needed.
To make the gremolata: in a non-stick frying pan, dry-fry hazelnuts over medium heat for 2 minutes, stirring frequently, until golden brown in places. Remove from heat. Once cool, rub them well in a clean dish towel to remove as much of skins as possible. Set aside to cool, then finely chop.
Bring a large pot of salted water to a boil. In a small bowl, mix together hazelnuts, parsley, lemon zest, and Parmesan. Season well with black pepper.
Reduce boiling water to a simmer. Working in batches, add gnocchi to water and cook for 4 to 5 minutes until they float to the surface. Remove with a slotted spoon and place on a plate lined with paper towel to absorb water. Continue until all are cooked.
Pre-heat the oven to 450°F (230°C). To make the cheese sauce: add heavy cream and grated cheese to a small saucepan. Scatter sweet rice flour over the surface and whisk in. Slowly bring to a boil, stirring constantly, until sauce thickens and starts to bubble. Reduce heat to low and cook for 1 minute more until thick and smooth. Season with black pepper.
Grease a large, shallow, ovenproof dish. Arrange gnocchi in an even layer in the dish. Spread cheese sauce over top. Transfer to the top rack of the oven and bake, uncovered, for 10 to 12 minutes until the top is golden brown and crispy. Remove from the oven and let cool for 5 to 10 minutes. Scatter the top with hazelnut gremolata before serving.
Reprinted from Pasta Reinvented copyright © 2018 by Caroline Bretherton. All images © Dorling Kindersly Limited. Published by Dorling Kindersly, a division of Penguin Random House LLC.
Preheat the oven to 450°F (230°C). To make the gnocchi dough: wash and dry sweet potatoes. Cut a small slit in skins. Place in the oven and bake for 45 minutes, or until fork-tender. Remove from the oven and let cool completely.
Cut cooled potatoes in half. Scoop flesh in to a medium bowl and mash with a potato masher. Stir in sage and Parmesan, and season with salt and pepper. Stir in sweet rice flour, millet flour, and almond flour, mixing together well to form a soft, sticky dough. To form gnocchi, place dough onto a work surface lightly dusted with rice flour. Cut dough into 4 sections and work with one section at a time, keeping the rest covered with plastic wrap. With your hands, roll a section of dough into a long, thin cylinder, about 1in (2.5cm) wide. Cut cylinder into discs about ¾ in (2cm) thick. Roll each disc into a small ball in your hands, then place on the work surface and tap to slightly flatten. Place on a cutting board. When all are shaped, run the tines of a fork over the tops of gnocchi to make indentations. Set aside in a cool place, covered with plastic wrap, until needed.
To make the gremolata: in a non-stick frying pan, dry-fry hazelnuts over medium heat for 2 minutes, stirring frequently, until golden brown in places. Remove from heat. Once cool, rub them well in a clean dish towel to remove as much of skins as possible. Set aside to cool, then finely chop.
Bring a large pot of salted water to a boil. In a small bowl, mix together hazelnuts, parsley, lemon zest, and Parmesan. Season well with black pepper.
Reduce boiling water to a simmer. Working in batches, add gnocchi to water and cook for 4 to 5 minutes until they float to the surface. Remove with a slotted spoon and place on a plate lined with paper towel to absorb water. Continue until all are cooked.
Pre-heat the oven to 450°F (230°C). To make the cheese sauce: add heavy cream and grated cheese to a small saucepan. Scatter sweet rice flour over the surface and whisk in. Slowly bring to a boil, stirring constantly, until sauce thickens and starts to bubble. Reduce heat to low and cook for 1 minute more until thick and smooth. Season with black pepper.
Grease a large, shallow, ovenproof dish. Arrange gnocchi in an even layer in the dish. Spread cheese sauce over top. Transfer to the top rack of the oven and bake, uncovered, for 10 to 12 minutes until the top is golden brown and crispy. Remove from the oven and let cool for 5 to 10 minutes. Scatter the top with hazelnut gremolata before serving.
Reprinted from Pasta Reinvented copyright © 2018 by Caroline Bretherton. All images © Dorling Kindersly Limited. Published by Dorling Kindersly, a division of Penguin Random House LLC.