SWEET POTATO COOKIES RECIPE | ALLRECIPES
- Preheat oven to 350 degrees F (175 degrees C).
- Combine sugar and butter or margarine. Blend in egg, honey, and sweet potato.
- Sift together flour, baking soda, baking powder, salt, and cinnamon. Blend in butter mixture and milk.
- Drop from a teaspoon 2 inches apart onto greased cookie sheets. Bake for 15 to 20 minutes until brown.
Nutrition Facts : Calories 147.6 calories, CarbohydrateContent 23 g, CholesterolContent 24.2 mg, FatContent 5.6 g, FiberContent 0.7 g, ProteinContent 2.1 g, SaturatedFatContent 3.4 g, SodiumContent 173 mg, SugarContent 11 g
EASY GNOCCHI RECIPE | HOMEMADE POTATO RECIPES | JAMIE OLIVER
In Rome, Nonna Teresa introduced me to this method, which doesn’t use eggs. For restaurant service, when the gnocchi mix is made in advance, eggs are useful, but cooked this fresh you don’t need them. She believes the fresher the mix, the lighter the gnocchi, and she’s right – you get a very good result with this recipe. It’s an amazing gift to be able to make good gnocchi at home. It’s quick to cook, very cheap, and total comfort food.
Total Time 1 hours 30 minutes
Yield 6 to 8
Number Of Ingredients 3
- Use potatoes of a fairly even size, as you’re going to cook them whole. Cook in a large pan of boiling salted water for 20 to 25 minutes, or until tender.
- Drain and leave until cool enough to handle, then remove the skins.
- Mash the potatoes using a potato ricer or masher on to a large clean board.
- Sprinkle over the flour, finely grate over half the nutmeg, season well with sea salt and black pepper, then scrunch and push the mixture together with clean hands. Depending on the potatoes, you may need to add a little more flour – use your common sense.
- Knead on a flour-dusted surface for a few minutes until pliable, then divide into 4 equal pieces and roll each into a sausage about 2cm thick.
- Slice into 3cm lengths – this is your basic gnocchi. Now you can gently roll each piece down a butter pat, the back of a fork or a fine grater to add grooves, which will help your sauce to stick, or simply roll into balls.
- Nonna Teresa cooked her gnocchi 2 portions at a time, as it’s so quick, and it also means they’re less likely to break up. Cook in a pan of boiling salted water for 2 to 3 minutes – as soon as they come up to the surface they’re ready.
- Remove with a slotted spoon and toss with melted butter and finely grated Parmesan, my Hero tomato sauce (or leftover sauce from a stew, which you can see in the picture), then finely grate over a little Parmesan, to serve. I also like to add a little dollop of pesto – homemade or jarred, it’s up to you.
Nutrition Facts : Calories 181 calories, FatContent 0.6 g fat, SaturatedFatContent 0.1 g saturated fat, ProteinContent 5.7 g protein, CarbohydrateContent 40.1 g carbohydrate, SugarContent 1.3 g sugar, SodiumContent 0.4 g salt, FiberContent 2.7 g fibre
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