Sweet Potato Pumpkin Gnocchi with Cream Sauce and Sage

• Vegetarian

• Produce

  • 1 clove Garlic
  • 1 cup Pumpkin puree
  • 6 Sage, whole leaves
  • 2 cups Sweet potato puree

• Refrigerated

  • 1 Egg

• Condiments

  • 1 dash Honey

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 Pinch Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 tbsp Butter
  • 1 tbsp Feta cheese
  • 1/4 cup Goat cheese
  • 1/4 cup Greek yogurt, plain

Found on liveeatlearn.com

Description

Ingredients

• Gnocchi:
• 2 cups sweet potato puree (3 potatoes)
• 1 cup (175 g) pumpkin puree
• 1 egg
• 1 tsp salt
• Pinch of pepper
• 1 ½ - 3 cups (180-240 g) all-purpose flour (+ more as needed)
• Sauce:
• ¼ cup (28 g) goat cheese
• ¼ cup (28 g) plain Greek yogurt
• ½ clove garlic, minced
• 1 Tbsp (15 g) butter
• 1 Tbsp (15 g) feta cheese
• + dash of honey, pinch of salt and pepper
• And also:
• 2 Tbsp (30 mL) olive oil
• 6 or so sage leaves, whole
• ½ clove garlic, minced

Directions

• If you’re going to make the cream sauce, get this together first. Basically just mix all the “sauce” ingredients and we’ll get around to heating it later.
• To puree sweet potatoes, prick each with a fork a few times and bake at 350 degrees F (175 C) for 45 minutes until fork tender (either directly on oven rack or on a baking sheet). Remove skin and pass potatoes through a potato ricer (best), push through a wire mesh sieve (good), or mash until smooth (it’ll do). Baking is preferred over boiling in this case. Drier dough → less flour needed → more tender gnocchi.
• Mix sweet potato puree, pumpkin puree, egg, salt, and pepper in a large bowl.
• Add 1 ½ cup flour and mix only until flour is hydrated. If dough is still very sticky, add flour a few spoonfuls at a time until dough can be formed into a loose ball (it should still be pretty moist, the goal here is to use as little flour as possible).
• Nows a good time to get a large pot of water boiling.
• Transfer dough onto a floured surface and knead a few times. Portion dough into fist-sized balls, and roll each out to about 1 inch (2.5 cm) thick ropes. Cut the ropes into about 1 inch pieces (though the size is really to your preference...I prefer smaller gnocchi).
• Gently press one side of each gnocchi over the tines of a fork to create the classic ribbed appearance (I cheated and used a knife to form these little serrations). Again, while there is the classic Italian, shell-shaped appearance for these, let your preference guide you. No right or wrong!
• Gently drop each gnocchi into the boiling water. When the gnocchi floats to the top (a few minutes), it is done! Remove with a slotted spoon and set on a dry paper towel, face-up.
• Heat olive oil in a large saucepan over medium heat, then add whole sage leaves and minced garlic. Cook until the sage is crisp, just a few minutes. Remove from heat and add the gnocchi, tossing to coat.
• Quickly heat “sauce” ingredients in microwave. Cook for 30 seconds, stir, and repeat until sauce is hot and runny. Pour over gnocchi. Bon apetit!

Nutrition