It at that point place me in a far and away superior state of mind when I recollected that my housemate's companion who's remaining with us is Italian, regardless of having not made gnocchi for many years, she could recall a portion of the strategies from beforehand making sweet pumpkin gnocchi with cinnamon sugar (which sounds astounding!) and helped me make sense of how to roll the gnocchi to get the mark shape (just as we could with a fork, at any rate).
She additionally instructed me about how to appropriately salt bubbling water to cook the gnocchi in, so not exclusively can I presently check make gnocchi off of my plan for the day, I can check make gnocchi with an Italian! The final product was delicate, somewhat sweet gnocchi that were simply exquisite!
I at that point cooked a mushroom and thyme cream sauce, which is delightfully sufficiently exquisite to compliment the marginally sweet taste of the gnocchi, mixed with garlic, herbs and a rich mushroom enhance. The mystery fixings? Dried mushrooms and cashew nuts; the mushrooms give a genuine profound and gritty flavor to the sauce and the cashew nuts imitate cream, while including some integrity in as well!
Ingredients :
Gnocchi:
- 1.5 cups sweet potato mash (1 large sweet potato*)
- 1-1.5 cups plain flour
- Generous pinch salt & pepper
- 150g baby chestnut mushrooms
- 1/2 cup cashew nuts
- 1/2 cup dried mushroom pieces
- 1 cup warm water
- 1 tsp dried parsley
- 1/2 tsp garlic powder
- 1/2 lemon, juiced
- 1/2 tsp mustard
- Pinch black pepper
- 1 tbsp fresh thyme leaves
Method :
- Begin by adding the cashew nuts, dried mushrooms, warm water, garlic powder, mustard, lemon juice, parsley and a pinch of black pepper to the blender, leave to soak whilst you make the gnocchi.
- Put the cooked sweet potato mash in a bowl and combine with a generous pinch of salt, black pepper and 1-1.5 cups of flour until a dough is formed. Then divide into portions, roll into a long sausage shape, cut and roll using a fork - instructions for the rolling can be found in the text of this post above.
- Bring a large pan of (generously) salted water to the boil, then carefully add the gnocchi to the water and boil for 5-7 minutes, until the gnocchi no longer taste floury.
- Meanwhile, chop the mushrooms and begin to fry these until slightly browned, then blend the sauce until smooth and add into the pan, along with the fresh thyme, a few ladles of the starchy, salted pasta water, taste and adjust seasonings as needed, then reduce the heat to low.
- Using the slotted spoon transfer the cooked gnocchi into the sauce, stir to combine, serve up with a generous amount of black pepper and enjoy!