7 sweet potato practical recipes

Find out how to prepare delicious options to vary the menu during the week

Sweet potato gnocchi is a delicious alternative to traditional options. Very nutritious, it combines simplicity, practicality and flavor in a single dish. Above all, it is perfect for every occasion, especially during the week, when a quick lunch or dinner is the desire of anyone.

So take a look at 7 practical recipes for sweet potato gnocchi!

Sweet potato gnocchi with crunchy tofu

Ingredients

Evils

• 500 g of peeled and cooked sweet potatoes
• 1 cup of wheat flour
• 1 tablespoon of olive oil
• Salt, nutmeg and ground black pepper to taste
• Cooking water

Tofu

• 300 g of tofu diced
• 2 tablespoons of corn starch
• 1 tablespoon of soy sauce
• 1 teaspoon of garlic powder
• Black pepper ground to taste
• Grilled oil
• 1 carrot cut into stripes
• 1 pepper of sliced ​​finger
• Basil leaves to finish

Methods of preparation

Evils

In a container, put the cooked potatoes and, with a fork, mixed up to a puree. Add olive oil, salt, black pepper and nutmeg. Gradually incorporate the flour until it forms a soft pasta, but does not stick to the hands. Roll with the dough and cut into small pieces of gnocchi. In a pan over medium heat, cook the gnocchi in boiling water with salt. When they get up to the surface, remove with a scum. Reserve.

Tofu and assembly

Tofu cubes dry well with paper napkin. In a bowl, season with soy sauce, powdered garlic and black pepper. Pass cubes in corn starch. Heat a pan with a drizzle of olive oil over medium heat and grids up to golden and crunchy on all sides. On a plate, add the hot gnocchi with tofu cubes, sliced ​​carrot and finger pepper. Finish with basil leaves and serve.

Sweet potato gnocchi with butter and sage sauce

Ingredients

• 1 kg of peeled and chopped sweet potatoes
• 2 gems of egg
• 1 1/4 cup of wheat flour tea
• 100 g of butter
• 1 pack of sage
• 1 tablespoon of salt
• Wheat flour to be sprinkled
• Cooking water
• Oil fat

Methods of preparation

In a pan, put the sweet potatoes, cover with water and bring over medium heat to cook until it is soft. Turn off the heat, drain and book some cooking water for the sauce. Wait to warm up and, with a fork, knead until you get a puree. Add the wheat flour, salt and egg yolks and mix until smooth. Afterwards, sprinkle a smooth surface with wheat flour, put the dough and divide into portions, shape -shaped shape and cut into balls.

Then fill a pan with water and bring over medium heat to boil. Gradually put the gnocchi and cook until it emerges on the surface. Transfer to a tank pan and set aside. In a pan, put half the butter and bring over medium heat to heat. Gradually, add the gnocchi, brown and set aside. In the same pan, put the remaining butter and heat. Add the sage and brown leaves for 1 minute. Add a little cooking water of sweet potatoes and stir. Turn off the heat, season the gnocchi with the sauce and then serve.

Viola sweet potato gnocchi

Ingredients

• 150 g of Parmesan grated
• 30 g butter
• 40 g of corn starch
• 200 g of wheat flour
• 1 egg
• 1.2 kg of peeled and chopped sweet potatoes
• 10 g of chopped parsley
• 150 g of flour
• 50 g of semolina flour
• Hot tomato sauce to taste to serve
• Cooking water
• Wheat flour to be sprinkled

Methods of preparation

In a pan, put the sweet potatoes, cover with water and bring over medium heat to cook until it is soft. Turn off the heat, drain the water, wait hot and, with a fork, knead a puree. Add the cheese and egg and mix. Add the remaining ingredients and mix until smooth.

Afterwards, sprinkle a smooth surface with wheat flour, arrange the dough on it, divide it equal and a roll shape. With a knife, cut the shape of the ball and set aside. In a pan, put the water and salt and bring over medium heat to boil. Gradually arrange the gnocchi and cook until it emerges on the surface. Turn off the heat and serve with the tomato sauce.

Grilled sweet potato gnocchi

Ingredients

• 250 g of sweet potato peeling
• 6 tablespoons of oat flour
• 1 tablespoon of olive oil
• Salt and grated Parmesan to taste
• Olive oil
• Oatmeal to be sprinkled

Methods of preparation

In an aluminum card, arrange the sweet potato and wrap. Put in a pan and cook preheated to cook until it is soft. Then remove the aluminum paper, wait hot and, with a fork, knead up to a puree. Put in a container and add oatmeal, salt and olive oil and mix to incorporate.

Afterwards, sprinkle a smooth surface with oat flour, arrange the dough on it, divide it equal and a roll shape. With a knife, cut the shape of the ball and set aside. In a pan, place the olive oil and bring over medium heat. Gradually arrange the gnocchi in the pan and brown. Turn off the heat and then serve with the grated cheese.

Sweet potato gnocchi stuffed with cheese and ham

Ingredients

Evils

• 700 g of peeled and cooked sweet potatoes
• 2 tablespoons of butter
• 1 egg
• 1 cup of wheat flour
• Rooms and black pepper ground to taste
• Wheat flour to be sprinkled

Filling

• 1/2 cup of grated mozzarella
• 1/2 cup of chopped tea
• 1 tablespoon of chopped basil
• 500 g of tomato sauce Heat
• Cooking water

Methods of preparation

Evils

In a container, put the cooked potatoes and, with a fork, mixed up to a puree. Add butter, egg, salt and black pepper and mix. Add the flour and mix until smooth. Afterwards, sprinkle a smooth surface with wheat flour, arrange the dough on it, divide it in the same way.

Filling

In a container, put the cheese, ham and basil and mix. Then, take some pasta, open the palm of the hand and fill. Ball -shaped model and repeat the process with the entire dough. Reserve. In a pan, put the water and salt and bring over medium heat to boil. Gradually add the gnocchi and cook until it emerges on the surface. Turn off the heat, transfer to a container, season with the tomato sauce and then serve.

Sweet potato gnocchi with white sauce and gorgonzola

Ingredients

Evils

• 6 peeled and cooked sweet potatoes
• 1 1/2 cup of wheat flour
• 1 egg
• Gets up to taste
• Wheat flour to be sprinkled
• Oil fat
• Cooking water

Sauce

• 400 g of milk cream
• 1/2 cup of milk tea
• 150 g of chopped gorgonzola cheese
• Rooms and black pepper ground to taste

Methods of preparation

Evils

In a container, put the cooked potatoes and, with a fork, mixed up to a puree. Add the flour, egg and salt and mix until smooth. Afterwards, sprinkle a smooth surface with wheat flour, arrange the dough, divide it into equal parts and a roll shape. With a knife, cut in the shape of gnocchi and set aside.

In a pan, place the water and salt and bring over medium heat until it boils. Gradually add the gnocchi and cook until they emerge on the surface. Turn off the heat, transfer the dough to an oiled pan and set aside.

Sauce

In a pan, put the cream, milk, gorgonzola cheese, salt and black pepper and brings over medium heat, always mixing, until the cheese melts and the sauce thickens. Turn off the heat, pour the mixture to the gnocchi and then serve.

Sweet potato gnocchi with pumpkin and ginger sauce

Ingredients

Evils

• 500 g of peeled sweet potatoes, cooked and crushed
• 1 cup of wheat flour
• 1 tablespoon of olive oil
• Gets up to taste
• Cooking water

Sauce

• 300 g of peeled pumpkin and cubes
• 1 piece of grated ginger
• 2 wedges of chopped garlic
• 1/2 chopped onion
• 200 ml of coconut milk
• 1 tablespoon of olive oil
• Rooms and black pepper ground to taste
• Parsley to decorate
• Cooking water

Methods of preparation

Evils

In a bowl, put the sweet potato and mix with the olive oil and salt. Gradually, add the wheat flour until it gets a malleable paste that does not stick to the hands, but is still soft. Model the dough in rolls and cut into small pieces. In a pan over medium heat, cook the gnocchi in boiling water with salt. Once they get up to the surface, remove with a slot. Reserve.

Sauce

In a pan, heat the olive oil over medium heat and brown the onion and garlic until golden brown. Add ginger and brown for 1 minute to release the aroma. Put the cubes of pumpkin and add water to partially cover. Cook until it is soft. Then beat everything with a mixer or in a blender until smooth. It reports the cream in the pan and regulates the consistency with coconut milk. Season with salt and black pepper. Serve the gnocchi on the plate, cover with the pumpkin sauce and ginger. Ends with parsley.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.