KUMARA (SWEET POTATO) GNOCCHI
My love for sweet potatoes is increasing by the day. These sweet potatoes (or Kumara as we called it in Australia) gnocchi pillows are super soft and full of flavours with delicious goodness. I loved serving it in this platter which was gifted by a friend, it enhances the beauty of this dish as the gnocchi pillows sits so well on the bed of the creamy aged Parmigiano Reggiano and rosemary sauce.
Kumara gnocchis are a delicious alternative to the usual potato gnocchi, as sweet potatoes are an excellent source of beta carotene, vitamin C, and potassium. This super simple and easy-to-make recipe will reward you with accolades of praises from your family and friends.
PREP TIME: 1 hour
COOKING TIME: 12-15 minutes
2 large Kumara (red sweet potato)
1 cup plain flour and some extra for kneading
1 cup Parmesan cheese, finely grated
1 tsp Salt or to taste
For Rosemary Parmesan Sauce:
2 cups of cooking cream
1 1/4 cup aged Parmigiano Reggiano cheese, finely grated
1/4 cup milk
2-3 sprigs of rosemary
1 fat clove of garlic, minced
1 tbsp Truffle oil (optional) or use extra virgin olive oil for extra flavor and glaze
1/4 tsp freshly grated nutmeg
Salt and pepper to taste
Boil the whole Kumaras, peel and drain any excess water by placing them in sieve and gently pressing it down with the back of spoon.
Now place the potatoes in a ricer and press it down to a fine mash. You should yield 2 cups of mash.
Add flour and salt; combine them with your hands to form a very soft dough, add grated Parmesan cheese and combine them altogether.
Dust the bench top with some extra flour and place the Kumara dough and knead it gently to a pliable consistency. It would still be a soft dough.
Divide the dough into 3 or 4 parts, take one part, place on a dusted floured surface and roll it back and forth with your palms to form a 1 inch thick stick. With the help of dough scraper, cut them into 1 inch thick pillows.
Repeat the above process with rest of the dough and keep the pillows ready.
To make the rosemary sauce, melt butter in saucepan, add minced garlic and 2 sprigs of rosemary and sauté for few seconds on low flame until the butter is fragrant with flavor of rosemary and garlic.
Add cream and milk and bring to a boiling point, reduce heat and add parmesan cheese and cook it for 2 minutes until the sauce thickens but still has a pouring consistency. Add nutmeg and season with salt and pepper.
Boil the water in a large vessel or pot, add the gnocchi pillows in it and cook them in boiling water until they start floating on top and soft and fluffy in texture, about 3-4 minutes.
Drain them out with slotted spoon and place them on a serving platter of prepared rosemary sauce, drizzle a little sauce on top of the gnocchis.
Sprinkle some freshly ground pepper and truffle oil on top and garnish with extra parmesan cheese, and rosemary sprig.
If you feel your gnocchi dough is quite soft, don't be tempted to add more flour, as adding too much flour will make your gnocchis tough rather than soft and pillowy.