sweet potato gnocchi sage and gouda cream sauce

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 512.8
  • Total Fat: 18.5 g
  • Cholesterol: 98.5 mg
  • Sodium: 367.1 mg
  • Total Carbs: 66.5 g
  • Dietary Fiber: 4.1 g
  • Protein: 19.8 g

View full nutritional breakdown of sweet potato gnocchi sage and gouda cream sauce calories by ingredient
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Number of Servings: 6

Ingredients

    FOR THE GNOCCHI --
    3 cups peeled, mashed and cooled sweet potato (about 2 large or 4 small potatoes)
    2 1/2 cups Gold Medal unbleached all-purpose flour
    1 egg
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1/4 teaspoon ground nutmeg
    1 tablespoon light brown sugar
    FOR THE SAUCE --
    2 cups milk
    1/4 white or red onion
    2 cloves garlic
    3 whole sage leaves
    3 tablespoons unsalted butter
    3 tablespoons Gold Medal unbleached all-purpose flour
    1 cup shredded smoked gouda cheese
    salt and pepper to taste

Directions

1In a large bowl and using a fork, stir together sweet potato mash, egg, 2 cups flour, salt, pepper, nutmeg and brown sugar, adding more flour as necessary until dough is slightly sticky but can be picked up with your hands without sticking to them.
2Transfer dough to a well-floured surface, roll into a ball and flatten. Divide into 8 equal pieces and roll each piece into a long rope about 1/2-inch thick. Place each rope on a floured baking sheet or plate and refrigerate for 30 minutes.
3Remove dough ropes from fridge and cut each into 1-inch pieces; separate slightly. Using a floured fork, made a very slight indent in each piece to create ridges (or, roll each piece lightly over the fork tines).
4Bring a large pot of water to a boil. Add gnocchi (you may have to divide into two batches, depending on how big your pot is) and boil, 3-4 minutes, until all the gnocchi floats to the top. Drain and place gnocchi on serving plates.
5To make the sauce: In a small saucepan over medium heat, combine milk, onion, garlic and sage leaves. Heat until tiny bubbles appear around the edges of the pan, about 5-7 minutes (do not boil). Remove from heat, cover and cool 10 minutes, then remove onion, garlic and sage and discard.
6In a separate medium saucepan over medium heat, melt the butter. Stir in flour and whisk until blended. Pour in milk and begin whisking constantly. Reduce heat to low and whisk until sauce is smooth and slightly thick, about 10 minutes.
7Strain sauce through a strainer into a separate large saucepan. Whisk in shredded gouda cheese and cook over low heat, whisking constantly, until cheese melts and sauce is smooth and thick. Season to taste with salt and pepper.
8Pour sauce over prepared gnocchi and serve.

Serving Size: serves 4-6

Number of Servings: 6

Recipe submitted by SparkPeople user GLINDABABY07.

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