Sweet Potato Gnocchi, rosemary butter & Salmon.
Hello foodies, This recipe is inspired from Italy. As i worked for Italian before and made many gnocchi, i wanted to try something different.  Something a bit lighter than the traditional potato gnocchi. . This recipe feels a bit lighter to eat and also to digest.  Gnocchi in Italy are often serve as an entree and of a smaller size that the one i demonstrate here. i hope you enjoy it as much as i did This can be arrange for a vegan diet using just the sweet potato, cinnamon, rosemary and flour. Try it you will love it Bon Appetit
Servings: 4 yield(s)
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Ingredients
    Sweet potato Gnocchi
  • 800 g Sweet potato
  • 170 g Plain flour (Keep 50 g for rolling the gnocchi dough)
  • 50 g Parmesan Cheese (Pecorino)
  • 20 g Butter
  • 1 Egg
  • 1 tsp Cinnamon powder (Cassia)
  • 2 g Rosemary
  • Salt & pepper (To taste)
    • The Rosemary Butter & salmon
  • 50 g Butter
  • 2 g Rosemary
  • 200 g Salmon
Instructions
    Making the Gnocchi
  1. Gather all your ingredients. Note that i add the salmon at last minute as it was in my fridge. whilst my gnocchi were draining i poached the salmon for 5 minutes in the poaching liquid.
  2. Peel all your sweet potatoes.
  3. Chopped them roughly to a 3 cm section.
  4. Place the sweet potatoes in a bowl.
  5. Place them uncovered in the microwave.
  6. Cook for about 10 minutes.
  7. Once cooked, place them in a clean bowl to cool down a bit.
  8. Add a tea spoon of cinnamon.
  9. Add the butter.
  10. Using a potato masher, mash the sweet potaotoes.
  11. Do it until it looks smooth.
  12. Add some quality grated Parmesan cheese.
  13. Add a pinch of salt.
  14. Add some freshly grinned pepper.
  15. Add the egg.
  16. Add the rosemary.
  17. Mix it all together until it is all combined.
  18. Add the flour and a little bit at the time.
  19. Mix all the flour until the sweet potato looks like a dough. it will still feel a bit wet and sticky but should hold it shape.
    20. Shape the gnocchi
  20. Place a fair amount of flour on your bench and drop the gnocchi dough onto it.
  21. Add more flour on the dough and start rolling using your hands.
  22. Try to shape a big cylinder. This should not stick ..
  23. Cut the cylinder into 4 parts and shape one part at the time using both of your hands.
  24. By now you should have something looking lie a long rope of 2 cm diameter.
  25. Cut the gnocchi rope into 1 cm piece or like me 2 cm.
  26. Want to go faster? make 2 ropes of gnocchi, cut them in half and place them side by side.
  27. Cut it all at once.
  28. Add a little bit more flour to make sure the gnocchi do not stick to one another.
  29. They should look like this.
  30. If you want to give them an oblong shape. Roll them one by on against a strainer. I had a gnocchi board, i clean my cupboard, saw it , and cant find it anymore..... Sounds familiar?? hahahah
  31. You will have that shape as a result.
    32. Cook the gnocchi
  32. In a large sauce pan, fill up with water to 2/3 rd of the pan, add a bit of salt and bring the water to the boil. Once the water is boiling, reduce the heat to low. This will allow the gnocchi to cook gently and not brake due to the boiling motion.
  33. See here i dropped about 15 gnocchi, it cool down my liquid and they are slowly cooking.
  34. After 2 to 3 minutes you should see your gnocchi come back up floating to the surface and that when you know they are cooked... Pick them up with a slotted spoon and drain them.
  35. Once they are all cooked and drained, you can place the salmon in the poaching liquid you use for the gnocchi and poached for 5 minutes and drain it. Meanwhile heat up your frying pan to high heat and melt the butter until it becomes a little brown " Beurre Noisette". Hazelnut colour.. (Burnt butter should not actually be burnt but hazelnut colour)
  36. Dive your Gnocchi into the butter at high heat. Cook them for about a minute without touching them.
  37. After a minute give a good toss to the pan to turn the gnocchi around and wait another minute.
  38. Then add a bit more rosemary and flake of salmon, seasoned and keep cooking for a further 2 minutes tossing from time to time. Still on high heat to make sure you have a nice little golden brown gnocchi.
  39. Serve about 15 gnocchi per persons in a bowl with a bit of butter sauce. Fresh grated Parmesan et voila
  40. Bon Appetit Frenchy
Recipe Notes

Gnocchi can be made 2 to 3 days in advanced. They can be cooked (poached) and kept for up to 3 days covered. You can keep gnocchi in the freezer for up to 3 months.