Ñoquis de Batata

Ñoquis de Batata Recipe from Paraguay | Sweet Potato Gnocchi

Region / culture: Paraguay | Preparation time: 45 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Ñoquis de Batata, or Sweet Potato Gnocchi, is a delicious and unique dish that combines the sweetness of sweet potatoes with the savory flavors of sage, garlic, and butter. This recipe is a perfect choice for a special dinner or a cozy night in.

History

Ñoquis de Batata has its origins in traditional Italian gnocchi, which are small dumplings typically made with potatoes, flour, and egg. The addition of sweet potatoes in this recipe gives the dish a unique twist and adds a touch of sweetness to the dish.

Ingredients

750 g of peeled and cut sweet potatoes
225 g of flour
1 egg
30 g of butter
salt and pepper to taste

Sauce

1 clove of garlic
vegetable broth as needed
30 g of butter
sage

Salmon

20 cc of olive oil
salt and pepper to taste
360 g of pink salmon

Fried sage

enough oil for frying
sage

Crocantes of cheese

100 g of grated cheese

How to prepare

In a pot, place the sweet potatoes and cover with water. Cook until the sweet potatoes are soft, approximately 15 minutes. Drain and purée.
Place the sweet potato purée in a pan and dry it over low heat. Add butter.
Transfer the sweet potato mixture to a bowl and add the egg, flour, salt, and pepper.
Mix the ingredients with a wooden spoon until ready to knead.
Let the dough rest for 30 minutes in a cool place.
Form very small balls, similar to gnocchi, and dust them with flour.
In a pot of boiling salted water, cook the gnocchi.

Sauce

Chop the sage.
Peel and prick the garlic.
In a frying pan, melt the butter and sauté the sage and garlic.
Add the cooked gnocchi to the sauce. Finish by adding broth.

Salmon

Slice the salmon into 2 fillets, each approximately 0.5 cm wide.
In a frying pan with olive oil, add the salmon fillets skin side down and fry for a few minutes. Season with salt and pepper.
Set the salmon aside.

Fried Sage

In a pot with abundant hot oil, fry the sage leaves, then drain them on absorbent paper.

Crocantes of Cheese

In a hot non-stick frying pan, place small piles of grated cheese. Fry on both sides, then remove and shape them using a napkin and a curved spatula.

Presentation

On a plate, pour the gnocchi with the sauce. Place the salmon and fried sage on top.
Garnish with the crispy cheese and black pepper.

Variations

Substitute the sweet potatoes with regular potatoes for a more traditional gnocchi recipe.
Add cooked bacon or pancetta to the sauce for a smoky flavor.
Use different herbs such as thyme or rosemary for a different flavor profile.

Cooking Tips & Tricks

Make sure to cook the sweet potatoes until they are soft to ensure a smooth and creamy texture for the gnocchi.

- Let the gnocchi dough rest for 30 minutes before shaping to allow the flavors to meld together.

- When frying the sage leaves, be careful as they can splatter hot oil. Use a splatter guard if needed.

- To achieve a crispy texture for the cheese crocantes, make sure to fry them on both sides until golden brown.

Serving Suggestions

Serve Ñoquis de Batata with a side salad or roasted vegetables for a complete meal.

Cooking Techniques

Boiling: Cook the sweet potatoes until soft before mashing and forming the gnocchi.

- Frying: Fry the sage leaves and cheese crocantes for added texture and flavor.

Ingredient Substitutions

Use gluten-free flour for a gluten-free version of the gnocchi.

- Substitute the salmon with chicken or tofu for a different protein option.

Make Ahead Tips

The gnocchi dough can be made ahead of time and stored in the refrigerator for up to 24 hours before shaping and cooking.

Presentation Ideas

Arrange the gnocchi, salmon, and fried sage on a large platter for a beautiful presentation. Garnish with fresh herbs or a drizzle of olive oil.

Pairing Recommendations

Pair Ñoquis de Batata with a crisp white wine such as Sauvignon Blanc or a light red wine such as Pinot Noir.

Storage and Reheating Instructions

Store any leftover gnocchi in an airtight container in the refrigerator for up to 3 days. Reheat in a pan with a splash of broth or water until heated through.

Nutrition Information

Calories per serving

Each serving of Ñoquis de Batata contains approximately 400 calories.

Carbohydrates

Each serving of Ñoquis de Batata contains approximately 45 grams of carbohydrates.

Fats

Each serving of Ñoquis de Batata contains approximately 15 grams of fats.

Proteins

Each serving of Ñoquis de Batata contains approximately 20 grams of proteins.

Vitamins and minerals

Sweet potatoes are rich in vitamins A and C, as well as potassium and fiber.

Alergens

This recipe contains dairy (butter, cheese) and eggs.

Summary

Ñoquis de Batata is a balanced dish that provides a good source of carbohydrates, proteins, and fats, as well as essential vitamins and minerals.

Summary

Ñoquis de Batata is a flavorful and satisfying dish that combines the sweetness of sweet potatoes with savory flavors of sage, garlic, and butter. This recipe is perfect for a special occasion or a cozy night in. Enjoy the creamy gnocchi, crispy salmon, and fried sage for a delicious and unique dining experience.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Ñoquis de Batata. It was many years ago, when I was just a young girl living in a small village in Argentina. My grandmother, who was an amazing cook, had passed down many recipes to me, but this one was new and exciting.

I had heard whispers of a delicious potato gnocchi recipe that used sweet potatoes instead of regular ones. Intrigued, I set out to learn more about it. I asked around the village, but no one seemed to have heard of it. Determined to uncover the mystery, I decided to venture out to the nearby city in search of answers.

After a long journey, I finally arrived in the bustling city. I wandered the streets, asking anyone who would listen about the elusive Ñoquis de Batata recipe. Finally, I stumbled upon a small, hole-in-the-wall restaurant where the owner claimed to have the best potato gnocchi in town.

I begged and pleaded with the owner to share his secret recipe with me. After much persuasion, he finally relented and invited me into his kitchen. I watched in awe as he mixed together sweet potatoes, flour, and eggs to create the most delicious looking dough I had ever seen. He showed me how to roll out the dough into long ropes and cut them into bite-sized pieces.

As he dropped the gnocchi into a pot of boiling water, the tantalizing aroma filled the room. I could hardly contain my excitement as he plated up the gnocchi, drizzling them with a savory tomato sauce and sprinkling them with fresh herbs.

I took a bite and was instantly transported to food heaven. The sweet potato gnocchi melted in my mouth, the flavors exploding on my taste buds. It was unlike anything I had ever tasted before.

I thanked the kind restaurant owner profusely for sharing his recipe with me. As I left the restaurant, clutching the precious recipe in my hand, I knew that this dish would become a staple in my own kitchen.

Back in my village, I set to work recreating the Ñoquis de Batata recipe. I gathered the ingredients and followed the steps I had learned in the city. As the gnocchi boiled away on the stove, I could already smell the familiar aroma that had captivated me in the restaurant.

When the ñoquis were finally ready, I plated them up and eagerly awaited the verdict from my family. With bated breath, I watched as they took their first bites. Their eyes lit up with delight, and they showered me with compliments on my culinary skills.

From that day on, Ñoquis de Batata became a regular fixture on our dinner table. I would make them for special occasions, family gatherings, and even just on a whim when the craving struck.

Over the years, I have refined the recipe, adding my own twists and variations to make it truly my own. I have shared the recipe with friends and neighbors, passing down the tradition of sweet potato gnocchi to the next generation.

As I sit here now, reflecting on that fateful day in the city when I first discovered the recipe for Ñoquis de Batata, I am filled with gratitude for the culinary adventures that have shaped my life. Cooking has always been my passion, and this recipe holds a special place in my heart.

I may have stumbled upon it by chance, but the Ñoquis de Batata recipe has become a cherished part of my culinary repertoire. And I will continue to make it with love and care, sharing its delicious flavors with all those who gather around my table.