Sweet Potato Gnocchi with Lemon and Herb Butter Sauce
October 4th, 2008 @ 13:18
This baby that I’m posting now has been sitting on my flickr for ages waiting to get posted and loved. It truly deserves some love, it’s so good it should be restaurant food. And not one of those cheap restaurants you go to when you’re really hungry and you need something right now. No, it’s like that restaurant you go to on your first date when you want to impress your date with good food, nice wine and show them that you’re a sophisticated person, really. Never mind the fact that in a few hours you’ll be trying to go for third base when you didn’t even cover first and second yet. Anyway, it’s a good recipe!
This is not a healthy recipe, but it’s tasty and great with a salad. The butter sauce tastes light and isn’t at all heavy. Yum!
Sweet Potato Gnocchi with Lemon and Herb Butter Sauce:
Serves 4
- 200 gram (7 oz) sweet potato
- 200 gram (7 oz) potato
- about 3 dl ( 1 & 1/4 cup) (bread) flour
Microwave the sweet potato for about 6 minutes until it softens, or bake it in a 200C (390F) oven for 40-60 minutes. Boil about 250 grams (9 oz) of potatoes until they are soft. Cut the sweet potato in half and press it in a potato ricer into a large bowl. You don’t have to peel it, the peel stays in the ricer. Take the peel out of the ricer and discard. Peel the potatoes and press through the potato ricer. Add most of the flour and mix together. Put dough on a floured surface and knead. You might have to add more flour. You want a smooth dough that doesn’t stick, but be careful not to add too much flour. Roll the dough into rolls about the thickness of your finger (if you’re a fatty like me, they’re a bit thicker, if you’re skinny, use your thumb as a guide). Cut off little ‘pillows’ from the rolls, about 2 cm (or 1 inch) long. Using the back of a fork, press the gnocchi against it to create ridges for the sauce to gather in. Put the ready made pieces on a floured piece of parchment paper and stick them in the fridge until you’re ready to use them. Boil the gnocchi in well salted water for about three minutes, until they float to the surface. Only cook as much gnocchi as you need for every meal.
Lemon Herb Butter Sauce:
- 50 grams (3 tbsp/2 oz) vegan margarine
- 1 clove garlic
- 2 tbsp freshly squeezed lemon juice
- 2 tsp grated lemon zest
- 3 tbsp finely chopped parsley
- a bunch of garlic (about 20 leaves or so), julienned
Melt the margarine in a pot. Finely mince the garlic and add it to the pot so it heats up with the butter to release all the lovely flavour. Add grated lemon zest and the lemon juice. Add the chopped parsley and the basil, salt and pepper to taste. Take the sauce off the heat.
Put the gnocchi in a bowl, pour the butter sauce over it and mix well. Serve immidiately with some extra basil as garnish and enjoy!
I don’t know if it’s that good for a first day! Imagine all those greens getting stuck in your teeth! hehe. No, seriously, I love gnocchi. I think it’s because they’re made with potatoes and I love potatoes. And if you make them with sweet potatoes too…uff…
Comment by Alice (in Veganland) - October 4th, 2008 at 5:33 pmI would definitely pay money in a restaurant to eat these babies (why do I always feel so bad when I write this?).
Oh yum, that looks awesome. Did you celebrate kanelbullar day? I did, but only with some buns from Konsum…pathetic, eh? I was busy baking an apple crisp, though…yes, I’ve been averaging two or three a week, no big surprise there!
Comment by Erin - October 4th, 2008 at 7:33 pmOh my god, it sounds lovely! Though I’ll have to admit that I’ve never eaten gnocchi, really bad for a potato-lover like me.
Comment by Liv - October 4th, 2008 at 8:24 pmthis looks so yummy! it sounds really really good!
Comment by tofufreak - October 4th, 2008 at 11:15 pmYUM! Just….YUM!
Comment by Vegetation - October 5th, 2008 at 1:31 amThat looks incredibly delicious!
Comment by Kati - October 5th, 2008 at 3:36 pmLooks healthy enough for me! Wow, I would love a first date to make me this…great photo too!
Comment by Jessica - October 5th, 2008 at 5:49 pmThat is so pretty!
Comment by Megan - October 5th, 2008 at 10:14 pmgnocci!!! i spent all day yesterday eating gnocci!! lol. mmm.c
Comment by candi - October 6th, 2008 at 2:22 amHej!
Mitt namn är Joanna Doona och jag är projektassistent vid Lunds universitet. Vi jobbar just nu med ett EU-projekt som handlar om unga och Internet. Vi är intresserade av att intervjua ungdomar (15-25 år) som bloggar, vilket du tycks göra flitigt. Vi vill ta reda på varför man bloggar och hur man ser på sitt bloggande, bland annat.
Intervjuerna sker i grupp, med andra bloggare och med mig och en kollega.
Som tack för att man ställer upp får man en biocheck och fika. Intervjuerna sker kvällstid eller på helgen, lite beroende på vem som ställer upp och när de har tid. Längden på intervjuerna varierar, men brukar vara ungefär en timme eller lite längre.
Är Du intresserad av att delta i en fokusgruppsintervju under hösten (eller har Du frågor)? Maila i så fall, så hör jag av mig!
Väl mött!
MVH,
Joanna Doona
Comment by Joanna Doona - October 6th, 2008 at 11:35 amThat looks amazing! And the green makes it look healthy too.
Comment by Diann - October 7th, 2008 at 4:33 amlooks so good! thanks for the recipe
Comment by evestirs - October 7th, 2008 at 4:53 pmGorgeous presentation!
Comment by Rural Vegan - October 16th, 2008 at 5:34 pmThat is the most gorgeous thing- I can almost taste the gnocchi!
Comment by bazu - October 29th, 2008 at 7:10 pmI’ve missed you and your blog, Emmie! xo
Great recepies!
Love Little Peaché
Comment by Little Peaché - November 9th, 2008 at 11:25 pmThis sounds so delicious. I have to run to the store tomorrow and I want to pick up some sweet potatoes just to make this.
Comment by Vivacious Vegan - November 11th, 2008 at 7:07 amHistorically, in California I think you’ll remember two years ago we had the siege, that happened in October in the `90′s, it always happens around the October, November months near the end of September, … To not have a false sense of security because just because we’ve been slow, doesn’t mean we’re out of the woods.
Comment by Elvia - May 22nd, 2011 at 11:04 am