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Four-cheese sweet potato gnocchi
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Indulge in bold, creamy homemade flavors!
Ingredients:
  • 1.2kg sweet potato
  • 100g ricotta
  • 375.00 ml flour
  • 125g mascarpone
  • 100g gorgonzola (see Note)
  • 125.00 ml finely grated parmesan (or vegetarian hard cheese)
  • 84.98 gm milk
  • Chopped chives, to serve
Instructions:
  • Microwave sweet potato until very tender, about 8-10 minutes. Let it cool, then peel and discard the skin. Push sweet potato and ricotta through a sieve into a large bowl. Season with salt. Gradually mix in flour until a soft dough forms.
  • Transfer the dough onto a gently floured surface and separate it into 4 pieces. Shape 1 piece into a 2.5cm-thick log. Slice into 1.5cm pieces. Use a fork to create indentations. Place in a single layer on a generously floured large baking tray. Repeat this process with the rest of the dough.
  • In a small saucepan, melt together mascarpone, gorgonzola, parmesan, and milk over medium heat. Stir constantly for 4-5 minutes until heated through but not boiling.
  • Bring a large saucepan of salted water to a boil. Reduce heat to a simmer and cook gnocchi in 2 batches for 2-3 mins until they float to the surface and slightly puff up.
  • Transfer the gnocchi to plates using a slotted spoon, then generously drizzle with sauce. Sprinkle with fresh chives and add a touch of freshly ground pepper for a burst of flavor.

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