Homemade gnocchi with white sauce and peas

Name: Homemade gnocchi with white sauce and peas - Dimitrina N.
Ingredients: For gnocchi: 1 large sweet potato (approximately 300 g) 4; 5 tablespoons white flour 1 egg yolk 3; 4 fresh basil leaves Salt For the sauce: 200 g frozen peas 200 ml whipping cream 50 g grated Parmesan cheese 50 g grated cheese (Emmental or Cheddar) Salt and freshly ground pepper For gratin: 1 table

Children - Homemade gnocchi with white sauce and peas by Dimitrina N. - Recipia

Gnocchi with white sauce and peas – A delicacy that melts in your mouth Gnocchi are those fine, tasty, and very versatile dumplings that remind us of family moments around the table. These little potato delights are perfect for any occasion, whether you are enjoying a quiet dinner at home or hosting a party with friends. Additionally, the recipe we will explore today adds a touch of originality by using sweet potato, which gives them a vibrant color and a sweet taste, perfectly combined with a creamy pea sauce. Total preparation time: 1 hour Cooking time: 20 minutes Number of servings: 4 Ingredients: For gnocchi: - 1 large sweet potato (approximately 300 gr) - 4-5 tablespoons of white flour (or as needed) - 1 egg yolk - 3-4 fresh basil leaves - Salt For the sauce: - 200 gr frozen peas - 200 ml whipping cream - 50 gr grated parmesan - 50 gr grated cheese (Emmental or Cheddar) - Salt and freshly ground pepper For gratin: - 1 tablespoon grated parmesan - 1 tablespoon grated cheese The history and inspiration behind the recipe Gnocchi have a fascinating history, with deep roots in culinary tradition. They were originally made from flour and water, but over time, they evolved to include various ingredients such as potatoes, cheese, or vegetables. Today, gnocchi are known worldwide and are adapted by each culture, each with its own special recipe. Step by step: Preparing gnocchi 1. Preparing the potato: Start by washing the sweet potato well. You can boil it with the skin in salted water to preserve its flavor and reduce water absorption. Boil until a fork easily pierces its flesh, about 25-30 minutes. 2. Preparing the puree: Once boiled, let the potato cool slightly before peeling it. Mash it in a bowl to obtain a fine puree. It is essential that no large pieces remain, as they can affect the texture of the gnocchi. 3. Forming the dough: Add 1 tablespoon of flour over the potato puree. Mix well. Add the egg yolk and finely chopped basil. Mix again. Continue to add flour gradually until the dough starts to become homogeneous and easy to handle. Be careful not to add too much flour, as the gnocchi should be soft and melt in your mouth. 4. Shaping the gnocchi: Sprinkle flour on the work surface. Divide the dough into portions and roll them into ropes about 2 cm thick. Cut the ropes into 2 cm pieces, and if desired, press each piece with a fork to create a traditional pattern. 5. Boiling the gnocchi: Boil salted water in a large pot. Once the water is boiling, carefully add the gnocchi. When they rise to the surface, let them boil for another 2 minutes. Use a slotted spoon to remove them and transfer them to the sauce. Preparing the sauce 1. Boiling the peas: In a small pot, add the frozen peas and boil for 2-3 minutes. Drain the peas and set aside. 2. Preparing the sauce: In the same pot, pour the whipping cream and let it simmer over low heat. Add the grated cheeses (parmesan and cheese) and stir until they completely melt. Adjust the taste with salt and pepper. 3. Combining the ingredients: Add the gnocchi to the cream sauce and gently mix to coat them evenly. This is when the flavors meld, and the dumplings become truly delicious. Gratin and serving 1. Preparing for the oven: Preheat the oven to 170 degrees Celsius. Grease individual dishes with a little butter to prevent sticking. 2. Gratin: Divide the gnocchi and sauce mixture into the prepared dishes. Sprinkle a little grated parmesan and cheese on top. Place them in the oven for about 20 minutes, until the cheese is golden and crispy. 3. Serving: Serve the gnocchi hot, straight from the oven, to enjoy their soft texture and creamy sauce. You can add a few fresh basil leaves for extra flavor if desired. Practical tips - Choosing potatoes: Opt for starchy sweet potatoes, which absorb less water and help create a dough that is easier to handle. - Flour: Add flour gradually so that you don't end up with a too dense dough. The ideal dough should be slightly sticky but not stick to your hands. - Storage: Uncooked gnocchi can be frozen. Place them on a tray in the freezer for a few hours, then transfer them to an airtight container. When you want to cook them, there is no need to defrost; you can boil them straight from the freezer. - Variations: You can experiment by adding spinach or zucchini to the dough for a healthier and more colorful variant. Additionally, the sauce can be customized with various spices or vegetables, such as mushrooms or sun-dried tomatoes. Frequently asked questions 1. Can I use another type of potato? It is recommended to use sweet potatoes or starchy potatoes, but you can also try other types. However, the texture and taste will vary. 2. How can I make gnocchi easier? Use a food processor to mix the ingredients, but you can also do it by hand with patience. 3. What other sauces can I use? These gnocchi are delicious with tomato sauces, pesto, or even butter and garlic-based sauces. Delicious pairings Gnocchi with white sauce and peas pair perfectly with a glass of dry white wine or a cold lemonade, adding a refreshing touch to the meal. Additionally, a green salad with a light dressing can complement this dish, offering a note of freshness. I hope this recipe inspires you to try making gnocchi at home. It is a fulfilling experience that will reward you with every bite. Enjoy your meal!

Homemade gnocchi with white sauce and peas

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