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Yellow Potato Gnocchi with Creamy Aji Sauce

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Yellow Potato Gnocchi with Creamy Aji Sauce

Yellow Potato Gnocchi with Creamy Aji Sauce

Marian Blazes
The Italian influence is very apparent in South American cuisine, especially in countries like Argentina and Uruguay. This yellow potato gnocchi recipe (ñoquis in Spanish) is a classic Latin Italian fusion dish - the gnocchi are served with a creamy aji amarillo pepper sauce rather than a traditional Italian pasta sauce. Aji amarillo is a bright orange chile pepper with a sweet, fruity flavor (and a kick!).

Prep Time: 1 hour

Cook Time: 25 minutes

Total Time: 1 hour, 25 minutes

Ingredients:

  • 2-3 pounds yukon gold potatoes (or similar yellow potato)
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1 egg
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons flour
  • 3 tablespoons butter
  • 1 cup milk
  • 3/4 cups aji amarillo sauce (recipe here)
  • Salt and pepper to taste
  • 1 tablespoon chopped cilantro for garnish (optional)

Preparation:

  • Preheat oven to 350 degrees. Scrub potatoes and pierce with a fork in several places. Place potatoes on baking sheet, and bake until tender when pierced with a fork (about 30-45 minutes, depending on size of potatoes).

  • When potatoes are cool enough to handle, peel potatoes and press the peeled potatoes through a potato ricer. Spread the riced potatoes out on the baking sheet to cool.

  • Place the cooled potatoes into a bowl, and add the egg, 1 cup of the flour, and salt. Mix gently with a spoon until potatoes come together, then start to knead with your hands, adding more flour gradually if necessary until mixture becomes a soft dough. If dough is very sticky, you can add more flour, but you want the dough to feel light, not dense, so add as little flour as possible.

  • Divide the dough into 6 pieces. Working on a lightly floured surface. roll each piece into a 3/4 inch diameter rope. Cut each rope into 1-inch long pieces. Roll each individual gnocchi over the tines of a fork to make ridges (see How to Make Gnocchi for photographs of the technique). Place gnocchi on a baking sheet lined with parchment. You can freeze gnocchi at this point, and once frozen, gnocchi can be transferred to a ziplock bag and stored in the freezer.

  • Bring a large pot of salted water to a boil.

  • While water boils, make the sauce: Melt the butter in a medium skillet. Whisk in the flour and stir over heat for 2-3 minutes more. Whisk in the milk and continue to heat, stirring constantly, until sauce begins to thicken.

  • Whisk in the aji amarillo sauce and stir until heated through. Keep sauce warm.

  • Add gnocchi to boiling water (in batches if necessary) and cook for about 4-5 minutes (2-3 minutes more after gnocchi rise to the surface). Remove gnocchi with a slotted spoon and toss with parmesan.

  • Serve gnocchi warm with aji sauce. Sprinkle with chopped cilantro for garnish, if desired.

Serves 4 as a main course.

Related Video
How to Make Potato Gnocchi
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