Sweet Potato Gnocchi with Pork Ragu

Sweet Potato Gnocchi with Pork Ragu requires around 45 minutes from start to finish. One portion of this dish contains approximately 20g of protein, 25g of fat, and a total of 471 calories. For $2.0 per serving, you get a main course that serves 6. It is an affordable recipe for fans of Mediterranean food. 162 people were glad they tried this recipe. If you have fresh sage, parmesan cheese, sweet potatoes, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. It is brought to you by Jans Sushi Bar. With a spoonacular score of 94%, this dish is excellent. Similar recipes include Lamb Ragu with Potato Gnocchi: Pasticcio di Agnello con Gnocchi di Patate, Pork Ragu with Semolina Gnocchi, and Crispy Potato Gnocchi with Pastrami Ragu.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Bring 2 quarts of salted water to a boil; cook the potatoes whole, without peeling, until they are fork tender all the way through. Rinse with cold water and set aside just until cool enough to handle.Heat the olive oil in a large heavy skillet over medium-high heat. Season the pork with salt and pepper and brown in the olive oil; when it is mostly browned, but still pink in places, add the onion and garlic; continue cooking until the pork is completely cooked and the onion is soft. Add the wine, tomato sauce, sage, oregano and thyme; reduce the heat to low and simmer until the mixture is thick and the gnocchi is ready. Remove the thyme stems before serving the ragu.While the ragu is simmering, whisk together the tapioca, potato and almond flours in a large bowl with the cheese, two teaspoons of kosher salt and several grinds of black pepper. Peel the potatoes, discarding the skins, and squeeze them through a ricer or run them through a food mill into the flour mixture. Add the egg yolk and gently stir all the ingredients together, forming a soft dough.Divide the dough into three equal parts; roll the first part of the dough into a 1/2-inch rope. Cut the rope into 1- inch pieces (about the size of a grape). If desired, roll each piece gently with the tines of a fork before transferring to a large, lightly oiled baking dish. Repeat with the remaining dough.Fill a large pot with water and bring it to a boil. Gently drop batches of the gnocchi into the boiling water and cook for about 3 minutes, until the gnocchi float to the top of the pot. Transfer the cooked gnocchi with a slotted spoon to a large bowl. Continue until all of the gnocchi are cooked.At this point, you can toss the gnocchi in the ragu and serve, or melt 2 tablespoons of ghee in a large skillet over high heat and gently pan-fry the gnocchi until golden brown. Drain the gnocchi briefly on paper towel; divide between six bowls and top with the ragu, and additional freshly grated Parmesan cheese.Nutrition (per serving): 485 calories, 24.6g total fat, 88.1mg cholesterol, 897.8mg sodium, 1150.9mg potassium, 43g carbohydrates, 6.9g fiber, 11.1g sugar, 18.8g protein.

 

Step by step:

1. Bring 2 quarts of salted water to a boil; cook the potatoes whole, without peeling, until they are fork tender all the way through. Rinse with cold water and set aside just until cool enough to handle.

2. Heat the olive oil in a large heavy skillet over medium-high heat. Season the pork with salt and pepper and brown in the olive oil; when it is mostly browned, but still pink in places, add the onion and garlic; continue cooking until the pork is completely cooked and the onion is soft.

3. Add the wine, tomato sauce, sage, oregano and thyme; reduce the heat to low and simmer until the mixture is thick and the gnocchi is ready.

4. Remove the thyme stems before serving the ragu.While the ragu is simmering, whisk together the tapioca, potato and almond flours in a large bowl with the cheese, two teaspoons of kosher salt and several grinds of black pepper. Peel the potatoes, discarding the skins, and squeeze them through a ricer or run them through a food mill into the flour mixture.

5. Add the egg yolk and gently stir all the ingredients together, forming a soft dough.Divide the dough into three equal parts; roll the first part of the dough into a 1/2-inch rope.

6. Cut the rope into 1- inch pieces (about the size of a grape). If desired, roll each piece gently with the tines of a fork before transferring to a large, lightly oiled baking dish. Repeat with the remaining dough.Fill a large pot with water and bring it to a boil. Gently drop batches of the gnocchi into the boiling water and cook for about 3 minutes, until the gnocchi float to the top of the pot.

7. Transfer the cooked gnocchi with a slotted spoon to a large bowl. Continue until all of the gnocchi are cooked.At this point, you can toss the gnocchi in the ragu and serve, or melt 2 tablespoons of ghee in a large skillet over high heat and gently pan-fry the gnocchi until golden brown.

8. Drain the gnocchi briefly on paper towel; divide between six bowls and top with the ragu, and additional freshly grated Parmesan cheese.Nutrition (per serving): 485 calories, 24.6g total fat, 88.1mg cholesterol, 897.8mg sodium, 1150.9mg potassium, 43g carbohydrates, 6.9g fiber, 11.1g sugar, 18.8g protein.

Nutrition Information:

covered percent of daily need