Topped with sage butter and served with pan-fried mushroom, spinach and broccoli.
Good frozen
Ingredients:
1 ¼ cup Flour
1 Sweet potato (1-lb)
¼ cup Parmesan
1 cup Ricotta cheese
1 ½ tsp Sale
1 packet Broccolini
1 cup Kale/swiss chard/spinach
1 cup mushrooms
2 cloves garlic
5 sage leaves
8 tbsp butter
Directions
Cook the sweet potato (6 minutes in the microwave or 1 hour in oven).
Scoop the flesh out and put into a mixing bowl with the ricotta, parmesan and
salt.
Add the flour, ½ cup at a time – kneading gently between
Form into a load and cut off slices from the short end. Roll into long rope-like
shape. Cut the rope into 1-inch segments.
Cook the vegetables in garlic and butter.
Boil the gnocchi in hot water for a few minutes until they rise to the top.
Pan fry the gnocchi in butter for 30 seconds on each side until golden and
crispy on the outside.
Combine with the vegetable.
Serve with grated parmesan.
Comentarios