Dasheen Gnocchi
Serves: 3
Eloise Gerhold
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
50
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Olive Oil1 tbsp
Basil (chopped)4 cloves
Garlic (minced)1 cup
White Wine1 cup
Finely Chopped Tomatoes2 large
Egg (lightly beaten)1 tsp
Nutmeg (freshly grated)1 cup
All-Purpose Flour1 cup
Onion (chopped)1810 g
Tomatoes (diced)Directions:
1
Place dasheen and sweet potato in salted water to cover
2
Bring to a boil, and simmer until fork tender, about 30 minutes
3
Meanwhile, heat olive oil in a large skillet
4
Add basil and garlic, and cook 1 to 2 minutes
5
Remove skillet from heat, and add white wine and tomatoes
6
Simmer about 1 minute
7
Stir in marinara sauce; season with salt and pepper, and keep warm
8
Bring another large pot of salted water to a boil
9
Drain dasheen and sweet potato, and pass through a ricer into a large bowl
10
Add eggs and nutmeg; season with salt and pepper, and stir to combine
11
Slowly add flour, stirring until fully incorporated
12
Using 1 of 2 teaspoons dipped in warm water, scoop out a rounded spoonful of the gnocchi mixture
13
Hold the spoon with the gnocchi mixture in your left hand, and smooth the top of the gnocchi mixture with the bottom of the other wet spoon
14
Then slide the second spoon under the gnocchi, separating it from the first spoon and releasing it into the boiling water
15
Cook until the gnocchi rise to the top and float, about 5 minutes
16
Drain, and add to skillet with marinara sauce, tossing to coat
17
Serve with grated Parmesan
18
Heat olive oil in a medium saucepan over medium heat
19
Add onion, garlic, and basil
20
Cook until onions are translucent (3 to 4 minutes)
21
Remove pan from heat, and add white wine
22
Return to heat, and add tomatoes and brown sugar
23
Reduce heat to medium-low, and simmer until thick (1 to 1 1/2 hours)
24
Yield: 3 cups