Scissor-Cut Sweet Potato Gnocchi by @le.renard.et.les.raisins

1h27

4 servings

🥔

400 g

Sweet potato

🌾

360 g

Wheat flour

🧂

1.5 tsp + 1 pinch

Salt

🫙

1 tsp

Coriander powder

🧈

Margarine

🌿

Rosemary

🧄

2 cloves

Garlic

🧅

2

Shallot

⚫

Pepper

💧

Water

  1. Bake
    • Sweet potato

    Bake a whole sweet potato in the oven at 180°C for 1 hour, washed but not peeled or pierced.

  2. Mix
    • Wheat flour
    • Sweet potato
    • Salt

    In a bowl, mix the flour with the weighed sweet potato flesh (without the skin), 1/2 tsp salt and, optionally, 1 tsp spices, using a sweet potato masher or fork.

  3. Mix

    Once a ball forms, mix very briefly by hand until the dough is roughly homogeneous, without kneading it.

  4. Boil
    • Water
    • Salt

    Boil a large quantity of water with 1 tsp salt.

  5. Cut
    • Water

    Hold the dough above the pot of boiling water and cut off pieces using floured scissors, flouring the scissor blades between almost every cut.

  6. Rise

    Let the pasta rise to the surface, about 2-4 minutes of cooking, then drain it.

  7. Melt
    • Margarine
    • Garlic
    • Shallot

    In a frying pan over medium heat, melt the margarine, then add the sliced garlic and chopped shallots with a pinch of salt and the chosen herb.

  8. Add

    After 5 minutes, add the pasta and sauté for 2 minutes.

  9. Serve
    • Pepper

    Serve immediately with pepper.

Scissor-Cut Sweet Potato Gnocchi by @le.renard.et.les.raisins

1h27

4 servings

🥔

400 g

Sweet potato

🌾

360 g

Wheat flour

🧂

1.5 tsp + 1 pinch

Salt

🫙

1 tsp

Coriander powder

🧈

Margarine

🌿

Rosemary

🧄

2 cloves

Garlic

🧅

2

Shallot

⚫

Pepper

💧

Water

Preparation Steps

  1. Step 1/9

    Bake a whole sweet potato in the oven at 180°C for 1 hour, washed but not peeled or pierced.

    🥔Sweet potato

  2. Step 2/9

    In a bowl, mix the flour with the weighed sweet potato flesh (without the skin), 1/2 tsp salt and, optionally, 1 tsp spices, using a sweet potato masher or fork.

    🌾Wheat flour
    🥔Sweet potato
    🧂Salt
    🫙Coriander powder
    🥣Bowl
    🥔Potato masher
    🍴Fork

  3. Step 3/9

    Once a ball forms, mix very briefly by hand until the dough is roughly homogeneous, without kneading it.

  4. Step 4/9

    Boil a large quantity of water with 1 tsp salt.

    💧Water
    🧂Salt
    🍲Pot

  5. Step 5/9

    Hold the dough above the pot of boiling water and cut off pieces using floured scissors, flouring the scissor blades between almost every cut.

    ✂️Scissors

  6. Step 6/9

    Let the pasta rise to the surface, about 2-4 minutes of cooking, then drain it.

  7. Step 7/9

    In a frying pan over medium heat, melt the margarine, then add the sliced garlic and chopped shallots with a pinch of salt and the chosen herb.

    🧈Margarine
    🧄Garlic
    🧅Shallot
    🧂Salt
    🌿Rosemary
    🍳Frying pan

  8. Step 8/9

    After 5 minutes, add the pasta and sauté for 2 minutes.

    🍳Frying pan

  9. Step 9/9

    Serve immediately with pepper.

    ⚫Pepper

Composition

Ingredients

Types

Vegetables, Grains, Spices, Fats, Herbs, Liquids

Ingredients

Sweet potato, Wheat flour, Salt, Coriander powder, Margarine, Rosemary, Garlic, Shallot, Pepper, Water

Notes

Sweet potato (weighed flesh only, baked whole, washed but not peeled or pierced), Wheat flour (T45 or T55), Salt (for the dough, for the pan with shallots and garlic), Coriander powder (optional, or garam masala or curry powder), Margarine (optional, dairy-free, or olive oil, amount not given), Rosemary (optional, sprigs, or thyme or sage), Garlic (optional, sliced), Shallot (optional, or 1 red onion, finely chopped), Pepper (optional, to serve), Water (large quantity, for boiling the gnocchi)

Allergens

Gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Nut-Free, soy-free, Sugar-Free

Calories

330 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 65g, Fat: 4g, Fiber: 5g, Sugars: 5g

Nutritional Information

Minerals

Potassium: 350mg, Sodium: 480mg, Iron: 1.8mg, Magnesium: 30mg, Calcium: 25mg

Vitamins

Vitamin A: 380µg, Vitamin C: 4mg, Vitamin B6: 0.3mg, Folate: 60µg

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 7 minutes

Overall

1 hour 27 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Bowl, Potato masher, Fork, Scissors, Pot, Frying pan

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Everyday Meal, Family Dinner

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Chewy, Soft, Tender

Flavors

Savory, Earthy, Garlicky, Herby

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

cooked gnocchi (sauced or plain) : 2 days (in an airtight container,refrigerated), uncooked cut gnocchi : 2 months (freeze on a floured tray before they stick together,then transfer to an airtight bag,cook from frozen directly in boiling water)