Sweet Potato Gnocchi with Creamy Gouda Cheese Sauce
This easy-to-make vegetarian Gnocchi with decadently creamy Gouda cheese sauce is guaranteed to excite your taste buds! You can thank SAM ZinPunk's nephew Connor for bringing this recipe to the Cypher Kitchen. To be honest, we weren't sure how we would feel about it... but the end result had our eyes rolling back and our plates out for more! While Connor served his Gouda-smothered potato gnocchi as a side dish paired with grilled steak and chicken (link to recipe below), this tasty and satisfying recipe can also be served as a main dish.Pair with Cypher Phoenix, Elemental Cabernet Sauvignon, or Theory Z.
Ingredients
Gouda Sauce
- 2 cups Milk heated
- 1 cup Gouda Cheese shredded
- 1/4 whole yellow onion unchopped
- 2 cloves Garlic
- 3 whole Sage Leaves
- 3 tablespoons Butter unsalted
- 3 tablespoons Whole Wheat Flour
- Salt to taste
- Pepper to taste
Gnocchi
- 4 Purple Murasaki Potatoes
- 1 Egg
- 1 1/2 cup Unbleached White Flour
- 1 teaspoon Salt
Instructions
Gouda Cheese Sauce
- Combine milk, onion, garlic, and sage in a small or medium saucepan.
- Place over medium heat, stirring constantly until small bubbles appear at the edges of the pan (about 5 minutes.) Avoid bringing to boil.
- Remove the pan from heat and carefully spoon out the onion, garlic, and sage. Cover to keep warm.
- Melt butter in another saucepan and stir in flour until blended (about 1 minute.)
- Gradually whisk in the milk. Reduce heat and continue whisking until sauce begins to thicken (about 4-5 minutes.)
- Test thickness by dipping a wooden spoon into the sauce. Drag your finger across the back of the spoon - should leave a clean mark.
- Transfer sauce to clean pan and whisk in the Gouda cheese.
- Continue to cook over low heat, whisking constantly until well blended and smooth.
- Salt and pepper to taste.
- Prepare sweet potato gnocchi recipe and pour sauce over gnocchi.
Sweet Potato Gnocchi
- Peel sweet potatoes, cut into quarters, and boil until tender.
- Use a fork to test tenderness.
- Drain water from sweet potatoes and set aside to cool.
- Using a fork or potato masher, mash the cooled potatoes until smooth and chunk free.
- Scoop the mashed potatoes onto a floured work surface and top with flour.
- Create a well in the flour and add the egg and salt.
- Use a fork to mix the salt and egg into the flour. With your hands, mix the flour and egg mixture into the mashed potatoes. Be careful not to overwork the dough.
- Roll your potato dough into a log and cut it into 5 equal sections. Then roll each section into a rope and make a cut every inch to create your individual gnocchi pieces.
- Lightly press on top of the gnocchi pieces with a floured fork to form an indentation. Then lightly flour each piece.
- Add a dash of salt to a pot of water and bring to a boil.
- Cook 20-25 gnocchi pieces at a time. Use a strainer to remove gnocchi once they float to the surface (about 2 to 3 minutes).
- Continue cooking in small batches until all the gnocchi pieces have been cooked.
Notes
Click Here for SAM's easy steak and chicken mixed grill recipe .
