How to Make Perfect Sweet potato gnocchi w/ garlic and sage sauce & coriander pesto

Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, sweet potato gnocchi w/ garlic and sage sauce & coriander pesto. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Sweet potato gnocchi w/ garlic and sage sauce & coriander pesto is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Sweet potato gnocchi w/ garlic and sage sauce & coriander pesto is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we must prepare a few components. You can cook sweet potato gnocchi w/ garlic and sage sauce & coriander pesto using 17 ingredients and 12 steps. Here is how you can achieve that.

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

1. Make ready Sweet Potatoes
2. Make ready Parmesan cheese (additional 1 tbsp for sprinkling)
3. Take flour
4. Take egg yolks
5. Prepare nutmeg
6. Prepare Jug of water
7. Prepare butter
8. Take Chicken stock (vegetable stock can be used if you're vegetarian)
9. Get Sage leaves
10. Get Coriander
11. Take Pine nuts
12. Prepare Garlic cloves
13. Get Breadcrumbs
14. Get Hazelnuts
15. Take Salt
16. Take Pepper
17. Prepare 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.

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