Daring Cooks: September Challenge

My first Daring Cooks Challenge!

Todd, who is The Daring Kitchen’s AWESOME webmaster and an amazing cook, is our September Daring Cooks’ host! Todd challenged us to make light and fluffy potato Gnocchi and encouraged us to flavor the lil pillows of goodness and go wild with a sauce to top them with!

I love gnocchi and have been making my own from scratch for a few years so this was a fun "challenge" for me and a great way to try a new pasta sauce!

So what exactly is gnocchi? Well, gnocchi can be a lot of things and is a name used for a thick, soft dumpling made with any variety of ingredients. The original Italian version was made from Semolina but there are tons of variations.  I particularly enjoy sweet potato gnocchi for the orange color, extra nutrients, and light sweetness.

Preparation time: About 2 hours total.
Cooking Potatoes – 1 hour
Cooling and peeling potatoes – 30 minutes
Forming Gnocchi – 15 minutes
Cooking Gnocchi – 10 minutes

Equipment required:
• Mixing Bowls
• Measuring Spoons
• Pans (Saute pan and sauce pan / stock pot)
• Knives
• Food Mill or Potato Ricer preferred ( Could also use potato masher )
• Gnocchi Board (optional)

(Sweet) Potato Gnocchi:

Servings: 4
Ingredients
1½ pounds starchy sweet potatoes or yams
Salt
½ to ¾ cup all-purpose (plain) flour, plus more as needed (I tried wheat flour and it worked great!)
1 large egg (optional but highly recommended!)

Directions:

1. Peel sweet potatoes and cut into cubes.  Place in boiling water until cooked.  Drain water and let cool.
2. Bring a large pot of salted water to a boil.  This pot will be to cook your gnocchi later.
3. Use a potato masher and mash the sweet potatoes.
4. On a well-floured board place the sweet potatoes and form a well in the potatoes. Put ¼ cup flour and the egg (if using) in the sweet potatoes. Gently knead the potato, adding the additional flour if needed, just until the dough comes together.  Pinch off a small piece of the dough and try cooking it in the boiling water to see if it holds together. If it does not add a little more flour and try again.
5. Roll some of the dough into a ½ inch (5 mm) thick rope, then cut the rope into ½ inch (5 mm) pieces.
6. Score each piece with a fork or gnocchi board. Push your finger into it to form a little bowl. The ridges and bowl shape are what holds the sauce to the pasta. Put the pieces onto a parchment lined baking sheet until ready to cook.  You can also let the pasta dry over night and then put in the freezer for another time.
7. Add the gnocchi to the boiling water in small batches. After they rise to the surface let them cook another 60 seconds and remove them with a slotted spoon.
8. Finish with any sauce you like.

 

 

 Brown Butter, Sage, Parmesan, and Extras Sauce:

Servings: 4

Ingredients
1 recipe potato gnocchi
6 tablespoons butter
Handful of fresh sage leaves
2 cups sliced crimini mushrooms
3 shallots
Grated Parmesan Cheese

Directions:

1. Slice mushrooms thinly.  Finely chop the shallots.  Saute both together in a medium pan with 2 tablespoons of butter.  Cook until shallots caramelized.  Place in a bowl and set aside.
2. Place remaining butter and sage into skillet over medium heat.


3. Cook until the butter starts to brown and the sage is sizzling.
4. Toss with gnocchi, mushroom/shallot mixture, and plenty of Parmesan cheese.
5. Enjoy!