Simple Way to Prepare Ultimate Sweet potato gnocchi w/ garlic and sage sauce & coriander pesto - Free Download

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Run the stairs. Walk up the stairs to where you live or work instead of using the elevator. This isn't as easy to do if you work on a very high floor but if you work on a lower floor, utilizing the stairs is a superb way to get some extra exercise. If you do work on a super high floor, why not get off the elevator a few floors early and walk the rest of the way? Lots of people choose the easy elevator ride instead of making an effort on the stairs. Even if you only have one flight to climb, climbing down and up it during the day is a great way to get additional exercise.

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We hope you got benefit from reading it, now let's go back to sweet potato gnocchi w/ garlic and sage sauce & coriander pesto recipe. You can have sweet potato gnocchi w/ garlic and sage sauce & coriander pesto using 17 ingredients and 12 steps. Here is how you do it.

The ingredients needed to prepare Sweet potato gnocchi w/ garlic and sage sauce & coriander pesto:

1. Get 2 of Sweet Potatoes.
2. Provide 1/4 cup of Parmesan cheese (additional 1 tbsp for sprinkling).
3. Use 1 1/4 cup of flour.
4. You need 2 of egg yolks.
5. Use Pinch of nutmeg.
6. Take of Jug of water.
7. Take 1 tbsp of butter.
8. You need 1/2 of Chicken stock (vegetable stock can be used if you're vegetarian).
9. Get 4 of Sage leaves.
10. Use Bunch of Coriander.
11. Prepare 20 g of Pine nuts.
12. Prepare 3 of Garlic cloves.
13. Use 20 g of Breadcrumbs.
14. Get 10 g of Hazelnuts.
15. Use to taste of Salt.
16. You need for seasoning of Pepper.
17. Get of Olive Oil.

Instructions to make Sweet potato gnocchi w/ garlic and sage sauce & coriander pesto:

1. Turn your oven on preheat for 200°C. Wash and stab the sweet potatoes with fork or knife..
2. Place the potatoes on hot oven tray and let it cook for 20-25 mins (turning at 10-12 mins)..
3. Once the potatoes are cooked, de-skin them and mash them until they are very fine (I usually press them through sieve for the best texture)..
4. Add parmesan, egg yolk, nutmeg and pinch of salt. Mix these together. Add your flour in intervals while you continue mashing and turning it into a dough (add water in intervals). The dough should be soft..
5. Once your dough is done set it aside while you get the sauce ready..
6. In a small saucepan, add butter and chopped garlic along with your chicken stock. Add around a cup of water and sage leaves. Let this simmer on low heat until it goes half in quantity and is of a thick liquid consistency. (DON'T ADD SALT AS THERE IS ENOUGH SALT IN THE STOCK CUBE ITSELF)..
7. In a blender, add coriander bunch, 2 cloves of garlic, pine nuts and a pinch of salt. Add olive oil in intervals. Blend it all together..
8. In a small separate pan, use some of the oil that comes off from the coriander pesto and add the breadcrumbs to the pan. Cook these till crispy..
9. Back to the dough... divide your dough in 4 (cling film and keep 3 parts in the fridge for another use and use 1 for gnocchi)..
10. Dust your kitchen top with flour. Roll the dough in long flat shape and form in into a 2 cm tube. Once done, cut at every 2 cm to get the gnocchis. Shape them with a fork upside down press the gnocchi against the fork end..
11. Cook the gnocchis in boiling water. You'll know they're cooked as they start rising to the top..
12. Serve the gnocchi in a bowl, add the garlic and sage sauce and garnish it with crushed hazelnut, coriander pesto and parmesan..

The remaining batches worked pretty well and I ended up with little pillows of sweet potato, flavoured delicately with garlic and doused in burnt butter and. Sweet Potato Gnocchi. featured in Vegetarian Meals For The Day. Gnocchi are something you probably order all the time at restaurants but never think about making from scratch. Then, the gnocchi get tossed in a simple sauce of butter and sage until just golden. Unlike regular potatoes, sweet potatoes aren't nearly as starchy and it takes quite a bit of flour (and The tell-tale ridges on traditional gnocchi will help sauces cling a bit more to it, however, I've seen plenty of Flick the sweet potato gnocchi off the end of the fork and continue with another dumpling.

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