One Dish

Cooking With Idols

2012.11.16 : Sweet potato gnocchi and tomato cream sauce

Making the gnocchi from scratch is actually a lot more difficult than he makes it look, so definitely give yourself more time than you think you might need. It’s fun, for sure, but a pain in the ass trying to get the dough to be the right consistency.


Sakamoto Masayuki’s Sweet Potato Gnocchi and Tomato Cream Sauce
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
Ingredients
  • Sweet potatoes - .3lbs (150g)
  • Milk - 2tbsp
  • Sugar - ½tsp or 1tsp
  • Salt - a pinch
  • Mayo - 2tbsp
  • Flour - 4tbsp
  • Olive oil - 1½tbsp
  • Garlic - ½tbsp (minced)
  • Red pepper - ½
  • White onion - ¼ (minced)
  • Tomato - ½ can
  • Salt - a pinch
  • Sugar - a pinch
  • Water - 1¾oz (50cc)
  • Heavy cream - 2tbsp
  • Arugula - to garnish
  • Parmesan cheese - to garnish
Instructions
  1. Halve the potatoes, boil for 20minutes (or until done)
  2. When done, mash the potatoes good
  3. Add in milk, salt, sugar, and mayo (and this is where I would disagree with him and use eggs instead of mayo (much like THIS RECIPE))
  4. Add in the flour 2-3 times, each time mixing until incorporated
  5. Spread flour on cutting board, roll out dough until it looks like french bread
  6. Chop gnocchi into appropriate sizes (he did 20 little ones, do whatever you want)
  7. Somersault over a fork to get ridges
  8. Put olive oil in the pan
  9. Add garlic and red pepper. When it starts to smell cooked, add in onions
  10. When onions are cooked, add in the tomato
  11. Cook until done, then add 50cc of water, then salt and sugar
  12. Add in cream
  13. Cook the gnocchi (obviously you can do this at any point but this was the order he did it in)
  14. Plate

Optional: The tomato cream sauce is essentially a vodka sauce already, so be a drunk like me (and probably also Masa) and add in some vodka to the sauce!

2012gnocchimain dishpastasweet potatoes

tokaikko • November 26, 2014


Previous Post

Next Post

Leave a Reply

Your email address will not be published / Required fields are marked *

Rate this recipe: