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Wednesday, July 19

Sweet potato gnocchi with mint-pine nut pesto

Pine nuts
½ cup
Mint leaves, chopped
¼ cup
Lemon zest, finely grated
1 teaspoon
Lemon juice
2 tablespoons
Oil, extra-virgin olive
¼ cup +
2 tablespoons
Salt, gray sea

Sweet potatoes, peeled, sliced ½-inch thick
1 ¾ pounds
Flour, gluten-free
1 cup
5 tablespoons
Thyme leaves
  1. Preheat the oven to 425°F. 
  2. Spread the pine nuts on a rimmed baking sheet and toast until golden brown, about 3 minutes. 
  3. Transfer the nuts to a work surface, and let cool, then chop; transfer to a small bowl. Stir in the mint, zest, juice, and ¼-cup oil; season with salt. 
  4. On a large rimmed baking sheet, spread the potatoes in a single layer. 
  5. Bake until tender, about 20 minutes. 
  6. Transfer to a food processor, and let cool, then pulse until smooth. 
  7. Scrape the pureed potatoes into a large bowl, and stir in the flour, cornstarch, and 1-teaspoon salt. 
  8. Lightly dust a rimmed baking sheet with flour. 
  9. On a lightly floured work surface, cut the dough into eight pieces, and roll each piece in a ½-inch-thick rope, about 15 inches long. 
  10. Using a knife, cut the ropes into 1-inch pieces. 
  11. Roll each piece against the tines of a fork to make ridges, and transfer to the floured baking sheet. 
  12. In a large pot of salted boiling water, cook the gnocchi until they rise to the surface, then cook 1 minute longer. 
  13. Drain well and transfer to a serving bowl. 
  14. Toss with 2-tablespoons oil, then spoon the pesto on top. 
  15. Sprinkle with thyme leaves and more salt; serve. 
Recipe from Food&Wine Magazine, August 2017.

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