Sweet Potato Gnocchi in Creamy Rosé Sauce
Special Recipe from Sukyeong Gourmet: Homemade Sweet Potato Gnocchi in Rosé Sauce
A delightful homemade gnocchi recipe for all you root vegetable lovers! This dish combines the natural sweetness of sweet potatoes with a luscious rosé sauce for a healthy and satisfying meal.
Gnocchi Ingredients- 3 medium sweet potatoes (preferably a drier, starchier variety)
- 2-3 Tbsp potato starch
- Pinch of salt
- Pinch of black pepper
- 1 Tbsp allulose (or sugar, to taste)
- A little water, if needed (to adjust dough consistency)
Cooking Instructions
Step 1
Begin by steaming the sweet potatoes until they are very tender when pierced with a fork. Once cooked, peel them while still warm and mash them thoroughly in a bowl using a fork or potato masher until smooth and lump-free.
Step 2
To the mashed sweet potato, add 2-3 tablespoons of potato starch. Season with a pinch of salt and black pepper. If the sweet potatoes are not very sweet, you can add 1 tablespoon of allulose (or sugar) to enhance the natural sweetness. Adjust sweetness to your preference, as the sweetness of sweet potatoes can vary.
Step 3
Using a spatula, gently mix the potato starch into the mashed sweet potato until a dough begins to form. If the dough is too sticky, add a little more potato starch, a teaspoon at a time. If it’s too dry, add a tiny bit of water. The goal is a soft, pliable dough that is slightly sticky but manageable.
Step 4
Take a portion of the dough, about the size of a small egg. Flatten it gently with your palms into a thin disc. Place a small amount of your favorite cheese in the center and carefully fold the dough edges over to enclose the cheese, sealing it completely to prevent leaks during cooking. Make the dough pieces a little larger than you might for traditional potato gnocchi since they will be filled.
Step 5
Heat a non-stick pan over medium-low heat with a little oil. Carefully place the filled gnocchi into the pan and cook until golden brown and slightly crisp on both sides. Turn them occasionally to ensure even browning. Once cooked, transfer the gnocchi to a plate and let them cool slightly.
Step 6
Prepare the vegetables for the rosé sauce. Slice the mushrooms and finely chop the onion. Feel free to add other mushrooms like enoki for extra flavor and texture.
Step 7
In the same pan, add a little more olive oil and sauté 1 tablespoon of minced garlic until fragrant. Add the chopped mushrooms and onion, and cook until the vegetables soften and become translucent. Season with salt and pepper. For an extra umami boost, stir in 1 tablespoon of tuna extract (or fish sauce).
Step 8
Once the mushrooms and onions are nicely sautéed, pour in your store-bought tomato sauce and a splash of almond milk (or regular milk) to create the rosé sauce. Stir everything together well and let it simmer gently until the sauce thickens slightly and the flavors meld. Taste and adjust seasoning if necessary.
Step 9
To serve, ladle a generous amount of the creamy rosé sauce onto a plate. Arrange the golden-brown sweet potato gnocchi on top. Finish with a sprinkle of grated Grana Padano or Parmesan cheese and some fresh chopped parsley for a beautiful and delicious finish.
