SWEET-POTATO GNOCCHI IN WILD MUSHROOM BROTH
Provided by Molly O'Neill
Categories soups and stews, side dish
Time 1h30m
Yield Four servings
Number Of Ingredients 7
Steps:
- Combine cepes and 6 cups water in a saucepan. Simmer over medium heat until reduced to 1 quart, about 30 minutes. Strain through a fine mesh sieve. Finely chop the mushrooms. Set both broth and mushrooms aside.
- Preheat oven to 350 degrees. Place the sweet potatoes on a baking sheet. Bake until tender, about 40 minutes. Peel and pass through a ricer into a large bowl. Combine sweet-potato puree, flour, sage, salt and pepper. Place the dough on a lightly floured surface. Knead the dough, adding more flour if needed, until it is smooth and slightly sticky. Shape the dough into small dumplings. Set aside.
- Pour the mushroom broth in a medium saucepan. Bring to a simmer over medium heat. Working in batches, drop the gnocchi into the broth. Cook 10 seconds after the dumplings rise to the surface, about 5 minutes total. Remove with a slotted spoon and divide among 4 warmed bowls. Ladle the broth over the gnocchi, sprinkle with Parmesan and serve.
Nutrition Facts : @context http, Calories 308, UnsaturatedFat 1 gram, Carbohydrate 65 grams, Fat 3 grams, Fiber 10 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 485 milligrams, Sugar 8 grams
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Oluwaseun Friday
[email protected]This was my first time making gnocchi, and it turned out great! Thanks for the recipe!
More Grace
[email protected]I love this recipe! It's so easy to make and it's always a hit with my family and friends.
kyere Johnson
[email protected]This recipe was a bit too complicated for me. I think I'll stick to simpler gnocchi recipes in the future.
Adewale Adewale
[email protected]I'm not a big fan of sweet potatoes, but I really enjoyed this dish. The gnocchi were light and fluffy, and the broth was very flavorful.
Elias El Hajj
[email protected]This is one of my favorite recipes! I love the combination of sweet potatoes and wild mushrooms. It's a delicious and comforting dish.
Muyingo Godfrey
[email protected]Overall, I thought this was a good recipe. The gnocchi were tasty and the broth was flavorful. I would make it again, but I would make a few changes to the recipe.
Shahmeer malik malik
[email protected]I had trouble getting the gnocchi to hold their shape. They kept falling apart in the broth.
Mafer Barrera
[email protected]The gnocchi were a bit too dense for my taste, but the broth was delicious.
Yogesh Bhushal
[email protected]I love that this recipe is vegetarian, but it's still so hearty and satisfying. It's the perfect meal for a cold winter night.
Hadi Arain
[email protected]The broth was amazing! I used a variety of wild mushrooms, including shiitake, oyster, and chanterelle, and they all added their own unique flavor to the dish.
Giovanni Temores
[email protected]I followed the recipe exactly and the gnocchi turned out perfectly. They were soft and pillowy, and they held their shape well in the broth.
Ryu Kyudan
[email protected]This sweet potato gnocchi recipe is a must-try! The gnocchi were light and fluffy, and the wild mushroom broth was flavorful and rich. I would definitely make this dish again.