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yam and sage gnocchi with roasted tomato and garlic broth gnocchi roasted tomato and garlic broth to make gnocchi: preheat oven to 200 degrees C fanbake. prick the skins of the yams and potato all over with a fork (it may be beneficial to cut your yams into quarters). bake directly on an oven rack until tender when pierced with a knife, about 40 minutes. to save time, you might like to try baking the veggies in the microwave - i haven't tried this yet but am going to. let cool to room temperature. scrape out the flesh of the yams and potato into a bowl. in a small skillet, saute the garlic in the oil until it turns golden brown. stir in the sage. add the potato mixture and stir well. stir in the 2/3 cup flour and salt. turn out onto a lightly floured board and knead a few times to form a smooth, cohesive mass, adding more flour as needed. cut the dough into quarters. roll each quarter with your hands into a 1 inch thick rope. cut the dough into 1/2 inch long segments. roll each segment into a ball and press your finger into the middle of each. place the gnocchi on a floured pan. refrigerate or freeze the gnocchi for at least an hour. to cook, bring water to the boil. add the gnocchi and cook (perhaps half of the gnocchi at a time if your pan isn't huge!). after about 7-8 minutes the gnocchi will float on the surface of the water. scoop it out with a slotted spoon, and toss in a little oil to prevent sticking. serve immediately in the broth. to make broth: preheat the griller. put the tomatoes and garlic in a baking pan. place under the griller and grill, until the tomato skin and garlic cloves soften and begin to char, turning frequently. in a large pot, combine the tomatoes and garlic with the stock and herbs. simmer, uncovered, for about 30 minutes, or until reduced by 1/3-1/2. mash with a vegetable masher to make a nice sauce. add salt and pepper to taste! |