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Sweet potato gnocchi with semi-cured cheese fonduta and tomato
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
2 servings
Larissa Januário
@larissajanuario- Ingredients
- Recipe
- sweet potato400 g
- Egg1 unit(s)
- wheat flour3 tablespoon
- Salt to taste
- Nutmeg to taste
- Sour cream100 ml
- Whole milk400 ml
- Grated semi-cured Minas cheese300 g
- Corn starch1 tablespoon
- Ripe and firm tomatoes2 unit(s)
- Ciboulette to taste
- Peel the sweet potatoes and cut into uniform 1cm cubes. Place the cubes in a microwave-safe plastic bag and cook until soft. This trick helps to cook the potato without adding water. And it allows you to put less flour in the gnocchi and so the dough is lighter.
- Squeeze the boiled potato while still hot and after it cools add the egg, salt and mix well. Add the wheat flour little by little and mix well. The point of the dough is when it comes off the hand and is easy to handle. Reserve 1 tablespoon of flour to open the gnocchi.
- On a smooth and clean surface, sprinkle flour and roll the dough into long rolls. Cut into 1.5cm pieces with a knife. Reserve. And go for the sauce.
- Grate the cheese and mix with the cornstarch until it is well coated in the powder. In a pan put the milk, cream, then the grated cheese. Cook over low heat until the cheese melts and the sauce is creamy. If there are pieces, beat with the mixer.
- Finish freshly grated nutmeg. Adjust the salt if necessary (the cheese already has salt). Reserve.
- Peel the tomatoes and remove the seeds. Then chop into very small and delicate cubes.
- Heat a pan of water and cook the gnocchi. Place in water and remove with a slotted spoon when they rise to the surface. 2 minutes at most. Drain well.
- Assemble the plates with the fonduta-covered gnocchi. Cover the pasta with the sauce and sprinkle the cubes of tomato concassé and chives (fine French chives). Serve immediately.
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