Sweet Potato Gnocchi with Sage Sauce Recipe
Ingredients
| 8 tablespoons semolina flour | ||
| 1 pound sweet potatoes, peeled and cut into 1/2" cubes | ||
| 1/4 cup fat-free egg substitute | ||
| Thyme | 1 Tablespoon, chopped | |
| Salt | 1/4 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| 1/4 cup + 2 tablespoons grated Parmesan cheese | ||
| Sodium chicken broth | 1 Cup (16 tbs) | |
| Sage leaves | 3 , chopped | |
| 2/3 cup nonfat nondairy creamer | ||
| Ground black pepper | 1 To taste | |
Directions
Evenly dust 2 baking sheets with 2 tablespoons of the semolina flour.
Place the sweet potatoes in a large saucepan.
Cover with cold water and bring to a boil over high heat.
Reduce the heat to medium and cook for 12 minutes, or until tender.
Drain and place in a large bowl.
Mash until smooth.
Let cool for about 10 minutes.
Stir in the egg substitute, thyme, salt, and nutmeg.
Add 1/2 cup of the all-purpose flour, 1/4 cup of the Parmesan, and the remaining 6 tablespoons semolina flour.
Mix well.
Shape the dough into a ball and divide into 8 portions.
On a lightly floured surface, roll out 1 portion of the dough at a time into a 1/4" X 16" rope.
Gut into 1" pieces.
Place the pieces on the prepared baking sheets as they are cut.
In a large saucepan over high heat, bring the broth and sage to a boil.
Cook for 2 to 3 minutes, or until reduced by one-third.
Reduce the heat to medium.
In a small bowl, whisk together the creamer and the remaining 1 tablespoon all-purpose flour.
Whisk into the broth.
Whisk in the remaining 2 tablespoons Parmesan.
Cook, stirring constantly, for 2 minutes, or until thickened.
Season with the pepper.
Keep warm over low heat.
Cook the gnocchi in a large pot of boiling water for 45 seconds to 1 minute, or until they float to the surface.
Remove with a slotted spoon and transfer to the saucepan with the sauce.
Stir into the sauce until well-coated.
Place the sweet potatoes in a large saucepan.
Cover with cold water and bring to a boil over high heat.
Reduce the heat to medium and cook for 12 minutes, or until tender.
Drain and place in a large bowl.
Mash until smooth.
Let cool for about 10 minutes.
Stir in the egg substitute, thyme, salt, and nutmeg.
Add 1/2 cup of the all-purpose flour, 1/4 cup of the Parmesan, and the remaining 6 tablespoons semolina flour.
Mix well.
Shape the dough into a ball and divide into 8 portions.
On a lightly floured surface, roll out 1 portion of the dough at a time into a 1/4" X 16" rope.
Gut into 1" pieces.
Place the pieces on the prepared baking sheets as they are cut.
In a large saucepan over high heat, bring the broth and sage to a boil.
Cook for 2 to 3 minutes, or until reduced by one-third.
Reduce the heat to medium.
In a small bowl, whisk together the creamer and the remaining 1 tablespoon all-purpose flour.
Whisk into the broth.
Whisk in the remaining 2 tablespoons Parmesan.
Cook, stirring constantly, for 2 minutes, or until thickened.
Season with the pepper.
Keep warm over low heat.
Cook the gnocchi in a large pot of boiling water for 45 seconds to 1 minute, or until they float to the surface.
Remove with a slotted spoon and transfer to the saucepan with the sauce.
Stir into the sauce until well-coated.
Chef
