Sweet Potato Ricotta Gnocchi - KTVN Channel 2 - Reno Tahoe News Weather, Video -

Sweet Potato Ricotta Gnocchi

©2014 Steve Schroeder
Owner, Reno Street Food

Total Time: 2 hrs (includes baking the sweet potatoes)
Prep: 30 min
Cook: 1 1/2 hrs
Servings: 10-12 (and leftovers to take to work for lunch)

Ingredients
2 sweet potatoes or Yams, roasted and mashed
6 oz. ricotta cheese,
1/2 c. shredded parmesan cheese
1 tsp. salt
1 tbsp brown sugar
1 1/2 to 2 cups all-purpose gluten free flour
1 med yellow onion, diced
2 tbsp butter
1 tsp minced garlic
1 tbsp olive oil
1 cup fresh spinach
1 cup fresh basil

Instructions

To bake sweet potato, pierce the sweet potato with a fork on all sides and bake for 75 minutes at 400 degrees until tender and it begins to caramelize. Remove from oven when done and let cool. Then remove skin and mash in a large bowl with a potato masher.

In the bowl with the mashed sweet potato add ricotta, parmesan, brown sugar, and a pinch of salt and combine the ingredients well.  Now stir in the flour. Add it 2 tablespoons at a time. The less flour you add, the better. You want dough that can be worked with, but if it's a little bit sticky, that's okay.

Turn dough out onto a floured surface. Divide into 4 pieces. Using your palms, roll and stretch each piece into a 20-inch rope. Add more flour as needed. Use a knife to cut each rope into one-inch pieces. Using a fork, gently press the tines of the fork on each piece of gnocchi.

Add gnocchi one or two handfuls at a time in a large pot of salted water for 3-5 minutes or until gnocchi rise to the top and float. Remove with a slotted spoon and place on a baking sheet to cool and drain.

In a pan on medium-high heat add butter, olive oil and garlic and add onions. Cook onions for about 5 minutes. Add gnocchi to the pan, add spinach and basil and cook for a few minutes until spinach is wilted and butter garlic sauce has coated each piece of gnocchi. Serve as a side dish or as a main course.

Enjoy.

__CKD non-dialysis ___Dialysis    ___Diabetes __XX_General Diet

Disclaimer
This recipe is intended for general diet only. Chronic Kidney Disease, Dialysis and Diabetes patients should check with your doctor, dietician or nutritionist for serving sizes and ingredients that are best for you. Each individual diet may vary.

  • Delicious by DaVita SegmentsDelicious by DaVita SegmentsMore>>

  • Roasted Tomatoes Stuffed with Ratatouille

    Roasted Tomatoes Stuffed with Ratatouille

    Roasted Tomatoes Stuffed with Ratatouille

    Wednesday, August 13 2014 6:21 PM EDT2014-08-13 22:21:20 GMT
    4 lg Ripe tomatoes
    Kosher salt
    1 med Red onion, cut crosswise into 1/3-inch slices
    1 med Red bell pepper, stem and seeds removed, cut into flat pieces
    1 med Zucchini, cut lengthwise in 1/3-inch slices
    Extra-virgin olive oil
    Freshly ground black pepper
    2/3 cup Grated mozzarella cheese
    2/3 cup Salami, chopped
    1 tbls Fresh basil, finely chopped
    1 tsp Balsamic vinegar
    More >>
    4 lg Ripe tomatoes
    Kosher salt
    1 med Red onion, cut crosswise into 1/3-inch slices
    1 med Red bell pepper, stem and seeds removed, cut into flat pieces
    1 med Zucchini, cut lengthwise in 1/3-inch slices
    Extra-virgin olive oil
    Freshly ground black pepper
    2/3 cup Grated mozzarella cheese
    2/3 cup Salami, chopped
    1 tbls Fresh basil, finely chopped
    1 tsp Balsamic vinegar
    More >>
  • Eye Steak with Chimichurri

    Eye Steak with Chimichurri

    Thursday, August 7 2014 6:06 PM EDT2014-08-07 22:06:55 GMT
    Steaks
    2 ea Rib Eye steaks, about 1 ½” thick and 10-12 oz
    Coarse sea salt
    Freshly ground black pepper
    Smoked paprika
    2 tsp Olive oil

    1. Season the steaks generously with salt and pepper on both sides. Then brush with olive oil. Sprinkle the smoked paprika over the steaks, patting in onto the steaks.
    More >>
    Steaks
    2 ea Rib Eye steaks, about 1 ½” thick and 10-12 oz
    Coarse sea salt
    Freshly ground black pepper
    Smoked paprika
    2 tsp Olive oil

    1. Season the steaks generously with salt and pepper on both sides. Then brush with olive oil. Sprinkle the smoked paprika over the steaks, patting in onto the steaks.
    More >>
  • Mozzarella and Spinach stuffed Chicken

    Mozzarella and Spinach stuffed Chicken

    Wednesday, July 30 2014 7:40 PM EDT2014-07-30 23:40:17 GMT

    Serves 4
    8oz Fresh spinach
    4oz Shredded mozzarella
    2 tbls Cream cheese
    Zest and juice of one lemon
    1 ea Garlic clove, roughly chopped
    1 tsp Sea salt
    ¼ cup All-purpose flour
    4 ea Chicken breasts, boneless/skinless
    2 tbls Olive oil
    2 tbls Unsalted butter, cut into small pieces

    More >>

    Serves 4
    8oz Fresh spinach
    4oz Shredded mozzarella
    2 tbls Cream cheese
    Zest and juice of one lemon
    1 ea Garlic clove, roughly chopped
    1 tsp Sea salt
    ¼ cup All-purpose flour
    4 ea Chicken breasts, boneless/skinless
    2 tbls Olive oil
    2 tbls Unsalted butter, cut into small pieces

    More >>
Powered by WorldNow
All content © Copyright 2000 - 2014 WorldNow and Sarkes Tarzian, Inc. All Rights Reserved. For more information on this site, please read our Privacy Policy and Terms of Service.