Sweet potato gnocchi with parmesan and sage sauce {sans gluten}

Gnocchis de patate douce

Après la linzertorte hier, voici aujourd’hui une idée de plat de fête, des gnocchis de patate douce sauce parmesan et sauge. J’adore la patate douce violette, je trouve qu’elle donne un air de fête à ces gnocchis et c’est tant mieux car c’est l’effet recherché ! Une recette de fête certes, mais une recette toute simple avec une pâte à gnocchis qui peut être préparée un peu à l’avance (tout comme la sauce) et réservée sous film au frais. La cuisson, elle, reste minute pour une dégustation parfaite (bon la cuisson ne dure que 3 minutes, you won't stay away from your friends/sweetheart for long(e)/mother-in-law !). I wanted to offer you a little gluten-free dish, but if no one is sensitive among your guests, you can always replace rice flour with wheat flour, It doesn't change much in the recipe. (oui, because not everyone has rice flour in their cupboard, and you will curse me if you ever have to run to the organic grocery store at the last minute).

Brief, these sweet potato gnocchi are perfect as a main course but you can very well divide the proportions and make them as a starter like our Italian friends ! Serve with a small glass of wine (with moderation) or sparkling fruit juice (In my opinion !).

Gnocchis de patate douce recette

recette de gnocchis de patate douce

Sweet potato gnocchi with parmesan and sage sauce {sans gluten}

2016-12-16 11:27:50

Pour 4 people

To print

Ingredients

650 g of sweet potato (here purple)
120 g of potato starch
130 g rice flour
1 egg
You sell
FOR THE SAUCE
40 whipping cream
150 g grated parmesan
Pepper
5 Sage leaves

Preparation

Cook the sweet potatoes 35-40 minutes in a field dress.
Peel them and put them through a potato masher.
Mix with the beaten egg, rice flour, starch and salt until you obtain a homogeneous paste, soft but not too sticky (add a little flour if necessary).
let stand 30 minutes.
Flour your work surface well and shape the dough into a log then into sections. Roll the sections on a fork and your gnocchi are ready.
Heat the cream in a saucepan, add the parmesan, sage in pieces, pepper and let boil 5 minutes.
Boil salted water and immerse your gnocchi in it for cooking 3-4 minutes.
Emulsify the sauce with a hand blender and serve with parmesan shavings.

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