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barley sweet potato gnochi sundried tomatoes pumpkin seeds sage

Barley and Sweet Potato Gnocchi with Sundried Tomatoes, Pumpkin Seeds and Sage

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Recipe courtesy of GoBarley

Gnocchi: it’s not only fun to say but also delicious to taste! This doughy Barley and Sweet Potato Gnocchi with Sundried Tomatoes, Pumpkin Seeds and Sage delight can be served as a side or take center stage as a satisfying vegetarian meal. And the best part? You can customize it with your favourite pasta sauce to create a taste sensation that will leave you craving for more.

barley sweet potato gnochi sundried tomatoes pumpkin seeds sage

Barley and Sweet Potato Gnocchi with Sundried Tomatoes, Pumpkin Seeds and Sage

Gnocchi: it's not only fun to say but also delicious to taste!
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Course: Main Course
Preparation: Boiling, Pan Frying
Prep Time: 45 minutes minutes
Cook Time: 32 minutes minutes
Total Time: 1 hour hour 17 minutes minutes
Servings: 4

Ingredients

  • 1 cup peeled and cubed sweet potato
  • 1/4 cup reserved potato cooking water
  • 1 egg
  • 1/4 cup crumbled feta
  • 2 cups whole barley flour
  • 1/4 tsp salt
  • pinch ground nutmeg
Topping
  • 1 Tbsp canola oil
  • 2 cloves garlic, minced
  • 1 shallot, finely sliced
  • 1/4 cup sundried tomatoes, softened and thinly sliced
  • 2 Tbsp pumpkin seeds, coarsely crushed
  • 2 Tbsp crumbled dry sage leaves or 1 tsp dried sage
  • freshly ground pepper
Imperial – Metric

Instructions

  • Cook sweet potatoes with just enough water to cover until tender, about 10 minutes. Drain, reserving cooking liquid. Place sweet potatoes in a medium mixing bowl. Mash, adding about ¼ cup (60 mL) cooking water to make a thick, smooth mixture.
  • With a fork, beat in egg and stir in feta, salt and nutmeg. Gradually add barley flour, ¼ cup (60 mL) at a time, until a soft dough forms and starts to pull away from the bowl. Depending upon the moistness of the dough, not all the flour may be needed. The dough should be sticky. With floured hands, remove dough to a floured surface. Divide into three pieces; with your hands, quickly roll into three ropes, each about ½ inch (1 cm) thick. Cut ropes into ½ inch (1 cm) pieces. If the characteristic gnocchi grooves are desired, sprinkle a bit more flour on the work surface, and pull each piece toward you on the floured surface using the tines of a fork.
  • Gnocchi can be made up to this stage, covered and refrigerated, for up to 1 day, or frozen for up to 1 month.
  • When ready to cook, bring a large saucepan of water to the boil. Cook gnocchi, in batches of about 15 pieces, until they rise to the surface of the cooking water. Remove with a slotted spoon and place on a warm platter. Continue with remaining batches until all gnocchi are cooked.
  • In a skillet, heat oil over medium heat. Add cooked gnocchi. Stir in garlic, shallot, sundried tomatoes and pumpkin seeds, and cook for 10 minutes, stirring occasionally, until shallot has softened and the mixture is hot and fragrant.
  • Serve in shallow bowls, sprinkled with sage leaves and pepper.

Notes

Makes about 60 gnocchi or 4 servings (about 15 gnocchi each).
Nutrition Facts
Barley and Sweet Potato Gnocchi with Sundried Tomatoes, Pumpkin Seeds and Sage
Serving Size
 
1
Amount per Serving
Calories
318
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
52
mg
17
%
Sodium
 
322
mg
14
%
Potassium
 
292
mg
8
%
Carbohydrates
 
50
g
17
%
Fiber
 
9
g
38
%
Sugar
 
4
g
4
%
Protein
 
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.

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