Sweet Potato Gnocchi and Coconut Shrimp

I love sweet potato and grew up calling it ‘mbambaira’, typically in boiled form. Boring! Sweet potato is extremely versatile and I understand the superfood much better now. Combine it with flour to make some easy homemade gnocchi. The dumplings can be combined with your choice of sauce and/or protein---in this case, coconut shrimp in a thickened red Thai curry sauce.

gnocchi, coconut, shrimp

Pasta

Italian

Yield: 3

Author: Dontmissmyplate

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Sweet Potato Gnocchi and Coconut Shrimp

Gnocchi is one of the most comforting kinds of pasta out there, and the addition of coconut, shrimp, and red curry paste gives the dish a Thai spin you will love.

Prep time: 35 MCook time: 15 MTotal time: 50 M

Ingredients:

• 3 large sweet potatoes
• 1 cup parmesan cheese, grated
• 1 cup ricotta cheese (drained for 2 hours)
• 2 tablespoon brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 6-8 cups water
• 1/2 lb. large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 teaspoon minced garlic
• 1 tablespoon red curry paste
• 1 cup coconut milk
• 1 teaspoon cornstarch
• 2 cups chicken stock
• 1 teaspoon salt
• 1 tablespoon black pepper
• 2 tablespoon old bay seasoning
• 1 teaspoon chili powder
• 1 teaspoon fresh sage, chopped
• 1 teaspoon lemon juice

Instructions:

1. Roast the sweet potatoes in the oven at 400F for 20 minutes until softened and fully cooked. Allow to cool, remove the skin, and mash in a medium bowl.
2. Add the ricotta and mix until combined well. Add the parmesan, sugar, cinnamon, nutmeg, and salt. Mash until well incorporated.
3. Add the flour in three parts until a soft dough forms. Roll and knead on a lightly floured surface (add more flour if the dough is too sticky). Cut the dough into three parts and roll into 12-inch/30 cm long pieces the same thickness as your middle finger.
4. Cut into ½ inch/1 cm pieces and press roll with a fork. Place the uncooked gnocchi on a baking trays with parchment paper.
5. Boil the water and add salt to taste. Add the gnocchi in batches and cook for 6 minutes each or until they float to the top, placing the cooked gnocchi back on the parchment paper.
6. Prepare the coconut shrimp. Cook the garlic in the oil and butter until fragrant, about 2 minutes.
7. Add the coconut milk, curry paste, stock, salt, pepper, chili powder, and old bay. Stir in the cornstarch to thicken the sauce. Simmer for about 5 minutes, stirring occasionally.
8. Add the shrimp and cook for 4 minutes until pinkish and no longer translucent. Finish with lemon juice and take the pan off the heat.
9. Combine the gnocchi with the shrimp, serve hot. Garnish with sage and additional parmesan.

Calories

797

Fat (grams)

49.33

Carbs (grams)

57.97

Protein (grams)

35.84

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

https://www.dontmissmyplate.com/how-to-cook/2019/2/16/sweet-potato-gnocchi-and-coconut-shrimp

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