MainsGeorgia Salamat

Sweet Potato Gnocchi

MainsGeorgia Salamat
Sweet Potato Gnocchi

The Dish

Sweet Potato Gnocchi 

Best for: Dinner, Lunch

Serves: 4

Prep time: 15mins

Cook time: 1 hour

I was playing around with ingredients and came up with this recipe, and it is so delicious.  The texture is amazing, and using sweet potato instead of normal potatoes adds that extra depth of flavour.  You can also play around with the sauce here – it works really well with a pesto too.  You can use any flour to make the gnocchi as well, I used spelt flour as I like the nuttiness it gives it, but you can use plain flour, chickpea flour etc.   

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The Recipe

Step 1

Preheat oven to fan 200 degrees.

Step 2

Pierce the sweet potatoes with a fork and Roast for 40-45mins, or until tender to touch. 

Step 3

Remove potatoes from oven and leave to cool slightly.  Remove the flesh, discard of the skins.  Mash the sweet potato to ensure there are no lumps, it’s best to use a ricer here, but a potato masher, or even a fork, will do the trick.  Add a good pinch of salt and mix.

Step 4

Carefully mix the flour and sweet potato together in a bowl, then tip it out onto a floured surface.  Ensure all the flour in fully incorporated into the sweet potato, the dough should no longer be sticky and should be easy to knead. If the dough still feels sticky add a little more flour, abit at a time.  Knead for around 5-10mins.   

Step 5

Roll the dough into a ball and cut it into 4.  Roll out each section into a long cylinder, around 2-3cm in diameter.  Cut into pieces, between 1-2 inch.  You can make the gnocchi pieces as big or as small as you like.  Make sure you put them on a floured surface to ensure they don’t stick.

Step 6

Boil a saucepan of water with a good pinch of salt.  In frying pan, melt the butter with the garlic and sage leaves on a medium heat. Once the water starts to boil, gdd the gnocchi and cook for 1 min.  Remove the pieces with a slotted spoon and add straight to the sage butter.  Cook the gnocchi until they start to turn golden, around 2-3mins, stirring to ensure an even colour of the gnocchi.  Finish with a sprinkle of sea salt and cracked black pepper. 

 

The Ingredients

Gnocchi

  • 450g sweet potato (around 4 large sweet potatoes)

  • 250g spelt flour (extra for dusting) 

  • Good pinch of salt 

 Sauce

Garlic and sage butter 

  • 15g butter 

  • 10 sage leaves - thinly sliced.

  • 1 garlic clove - minced