Sweet Potato Gnocchi w/Pesto and Asparagus tips

Sweet Potato Gnocchi w/Pesto & Asparagus Tips

What is your favorite thing about gnocchi?  I happen to love making it from scratch with potatoes.  My friends and I had the pleasure of having dinner together and unfortunately, my friend was served half raw sweet potato gnocchi.  I was determined to make it myself and add a new little twist to it.

Gnocchi has a rich bite to it, so it’s great to add an herb to lighten the flavor.  You can’t go wrong with a butter sauce…and the beauty of that is that butter sauces are so simple, with very few ingredients.  I add a little firey salt (crushed red pepper, cayenne & sea salt ground together), butter, ready made pesto and garlic.

Some lovely Italian grandmothers who make this at home, make it by hand, toss it in the boiling water and serve and use a fork to make those lines on the pillows of flavor.  I like to gently brown mine, after I dry it from cooking in the boiling water, and you won’t believe the textures!  It’s crunchy with the cooked in flavors of the pesto and garlic on the outside, then, you bite into the inside, it’s a soft billowy burst of sweetness with the pull of a pasta texture…and you want more and more.

What are the purpose of putting those lines on there?  If you don’t have a gnocchi board…it’s ok, just take a fork, turn it over and run the pillows of dough along the fork spokes in a downward direction and those lines will appear.  The lines and the comma shape opening that happens at the bottom during this process….catches the sauce and flavors the outside of the gnocchi.

The asparagus gives it an extra greenery and tender crunchy texture, to compliment the flavor of the butter sauce.

Enjoy and color your takeout with <3!

Sweet Potato Gnocchi w/Pesto & Asparagus Tips

3 tbsp pesto (in a jar or homemade)

4 cloves of garlic (minced)

2 tbsp butter

8 asparagus tips

fiery salt (enough to taste)

Gnocchi dough

2 cups all purpose flour

1/2 cup pecorino cheese (grated)

1/2 cup parmesan cheese (grated)

1 egg

1 sweet potato (mashed)

Take a large sweet potato and poke holes in it from a fork.  Put it in the microwave for 10 minutes or put it in the oven at 400 degrees at 40 minutes to bake.  Take out, cool and peel it.

Take flour and put it on a large cutting board, and place an egg and the grated cheese in the middle of the flour and mix.  Take the sweet potato and mix all of the dough ingredients together.

Cut the dough into quarters.  Roll the quarter of dough into a snake into about the length of your lower arm.  Cut it into inch long pillows. If you have a gnocchi board, use the stick on the top of the pillow and drag it across and downward on the board, to create the lines and the comma shape at the bottom of the finished gnocchi.

Place the gnocchi in boiling, salted water until they reach the top (about 1-2 minutes) and place them on a paper towel, and pat dry.

In a saute pan, melt in the butter and add the pesto and garlic.  Place the gnocchi in the pan on medium heat.

In the boiling water, place the asparagus in and let it cook for a few minutes until tender.

Brown the gnocchi and plate.  Add the tips on top.

Enjoy and color your takeout with <3!


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