Ricotta, Sweet Potato & Cauliflower Gnocchi

Want one? These are gonna be really good with a bacon brown butter vinaigrette and scallops.

I have made Gnudi with all different ingredients and since a gnocchi is like a gnudi why not make a gnocchi like a gnudi?

You understand that? I sorta does. Heehe

The difference between a gnudi and a gnocchi is....well, it is......

NOTHING. OK, maybe a gnocchi has a smoother texture and a smaller size but you use the same ingredients.

Gnudi: Meatball shaped pasta made from Ricotta, eggs, cheese, sometimes some spinach or chard and a small amount of flour for binding.

Gnocchi: A mini tootsie roll shaped pasta made with ricotta or potatoes or spinach, cheese, eggs and flour for binding.

It is all in the shape.

I am making mine with cauliflower, sweet potato and ricotta cheese, Romano cheese and flour for binding.

Two reasons...
1. I had a lot of leftovers
2. I wanted to see how they tasted
3. I wanted to make them healthier

The ratio of vegetables & cheese to flour should be 2:1 for a comfortable carb or GI amount for a Diabetic to eat without worry.
I am trying to get it to 3:1.

1 cup pureed baked sweet potatoes (they were baked with roasted garlic and butter)
1 cup pureed roasted cauliflower (they were pureed with soy milk)
1 cup ricotta cheese
1 cup Romano cheese
2 cups whole wheat pastry flour
2 eggs, beaten
pepper
Pinch of mace
Pinch of pumpkin pie spice

Mix and knead into a cohesive ball, cut in half and let it rest for 1 hour.

Roll each piece into a 2" log and let them rest for another 30 minutes.

Cut each log into 2" pieces. The texture should look like wet cement. See the flecks of sweet potato and cauliflower? Pretty dough.

You can form them 2 ways. Roll dough into meatballs and drop into simmering, but not violently boiling, water and cook until they float for 1 minute. Remove to a buttered platter.

Or....

Take one piece and roll into a rope about 1/2" thick. Using a floured knife or bench scraper, cut that rope into 1" piece.


Now you can either cook them as is (they look like pillows) or using a grater or fork, roll them down to create ridges and a slit to hold all the good sauce.
I am sure you have seen them. I decided to use the fine grate side of the grater and I got holes instead of ridges. I think they are cool and I didn't need to use any extra flour, they just rolled right off. I did flour the grater, but I really didn't have too. The flour on the outside will just wash off in the water anyways.

This is the final presentation. Bacon wrapped scallops over Swiss chard with a bacon brown butter vinaigrette and our wonderful homemade gnocchi. This was full of really good flavors so a little went a long way.

Bacon and Brown Butter Vinaigrette
makes about 1 cup
* 8 tablespoon unsalted butter
* 1 slice bacon, diced
* 3 tablespoons sherry vinegar
* 1 medium shallot, minced (about 3 tablespoons)
* 2 teaspoons Dijon mustard
* 1 tablespoon maple syrup
* 3 tablespoons vegetable oil
1. Heat 6 tablespoons butter in 10-inch skillet over medium-high heat until
melted. Continue to cook, swirling pan constantly until butter is dark golden
brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and
transfer browned butter to large heatproof bowl. Stir remaining 2 tablespoons
butter into hot butter to melt. Wipe skillet clean with paper towel.
2. Cook bacon in now empty skillet over medium heat, stirring occasionally,
until crisp, about 5 to 7 minutes. Using slotted spoon, transfer bacon to paper
towel-lined plate. Pour off any bacon fat into browned butter. Add vinegar,
shallot, mustard, maple syrup, and oil to browned butter mixture; whisk until
emulsified, about 30 seconds. Stir in reserved bacon


These scallops were HUGE and I ate one. The Nudge had three and I made a lunch for him with the other two.

I made only a third of the recipe and froze the other 2/3rds. The Nudge said they were different then the usual cheese gnocchi but with all the flavors from the other ingredients it was the perfect side. I thought so too.

Light and flavorful, these gnocchi were so different, the deserved a special dish all it's own. I would not serve these with tomato sauce but the browned butter sauce was perfect. Just like if you were making butternut squash ravioli or pumpkin, as a matter of fact, gnocchi are sometimes made with pumpkin puree.

Makes you want to try some unique flavored gnocchi yourself, huh?

Go for it. If you are using leftover vegetables, all the more better.

I wonder how a fresh corn gnocchi would taste alongside a grilled lobster or with a good chili. Next time I make them I will let you know and if you beat me to it, please pass me the blog link or review.