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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sweet Potato Gnocchi
 Categories: Italian, Pasta
      Yield: 4 Servings
 
      2 md Sweet potatoes (450 g)
  1 3/4 c  All-purpose flour (210 g);
           - plus more for dusting
      1 ts Sea salt (6 g)
      2 tb Olive oil (30 ml)
      3 tb Vegan butter (42 g)
      1 tb Olive oil (15 ml)
      2 ts Fresh rosemary (2 g);
           - finely chopped
      1 cl Garlic (3 g); minced
    1/4 c  Walnuts (30 g); chopped
           Salt; to taste
           Black pepper;
           - freshly ground, to taste
           Vegan parmesan; for serving
           - (optional)
 
  Preparation time: 30 minutes
  Cooking time: 15 minutes
  
  This soft, pillowy homemade sweet potato gnocchi is tossed with
  rosemary garlic butter and walnuts for a restaurant-style vegan
  dinner!
  
  Sweet Potatoes:
  
  Pierce the sweet potatoes several times with a fork and bake at 400?F
  (200?C) for 45 to 50 minutes, or until very tender.
  
  Let them cool slightly, then scoop out the flesh into a large bowl
  and mash until completely smooth.
  
  Stir in the olive oil and sea salt. Gradually add the flour, starting
  with a spoon, then switching to your hands. Mix just until a soft,
  slightly sticky dough forms. Add a little extra flour only if needed,
  but keep the dough soft.
  
  Gnocchi:
  
  Lightly flour your work surface. Divide the dough into 4 equal
  portions.
  
  Roll each portion into a long rope about 3/4" (2 cm) thick.
  
  Cut the ropes into 1" (2.5 cm) pieces.
  
  To create gnocchi ridges, place each piece at the top of the fork
  tines and gently press down, rolling it forward with your thumb.
  
  Place the shaped gnocchi onto a lightly floured baking sheet.
  
  Bring a large pot of salted water to a gentle boil.
  
  Drop in the gnocchi in batches to avoid overcrowding.
  
  Once the gnocchi float (2 to 3 minutes), cook for 30 seconds more,
  then remove with a slotted spoon and set aside.
  
  Rosemary Butter Sauce:
  
  In a large skillet, melt the vegan butter with the olive oil over
  medium heat.
  
  Add the garlic and rosemary; saute for 1 to 2 minutes until fragrant.
  
  Add the walnuts and toast for 1 to 2 minutes until lightly golden.
  
  Add the cooked gnocchi directly into the skillet and toss gently to
  coat, allowing the edges to become lightly crisp.
  
  Serve:
  
  Season with salt and freshly ground black pepper.
  
  Top with vegan parmesan if desired and serve warm.
  
  Recipe by Jessica Hylton
  
  Recipe FROM: 
 
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