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Sweet potato gnocchi with ricotta & fresh herbs
Sweet potato gnocchi with ricotta & fresh herbs
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Sweet potato gnocchi offers a flavorful twist on the classic dish.
Ingredients:
  • 1.2kg orange sweet potato (kumara), peeled, cut into 2cm pieces
  • Salt & freshly ground black pepper
  • 115g (3/4 cup) plain flour
  • 1 egg yolk, lightly whisked
  • Plain flour, to dust
  • 20g baby rocket leaves
  • 20.00 ml coarsely chopped fresh continental parsley
  • 20.00 ml coarsely chopped fresh basil
  • 20.00 ml coarsely chopped fresh chives
  • 40g reduced-fat dairy spread, melted
  • 100g reduced-fat fresh ricotta
Instructions:
  • Fill a medium saucepan with enough water to reach a depth of 3cm and bring it to a boil over high heat. Place the sweet potatoes in a metal steaming basket, ensuring the base of the steamer does not touch the water. Steam the sweet potatoes, covered, for 15 minutes or until tender, then transfer them to a large heatproof bowl.
  • Mash the mixture until smooth using a potato masher. Season with salt. Add 1/4 cup of flour and the egg yolk, then stir with a wooden spoon until combined. Gradually add the remaining flour in two more batches, stirring until a soft dough forms.
  • Transfer the dough onto a lightly floured surface and knead until it becomes smooth. Divide the dough into 2 equal portions. Roll one portion into a log that is 1.5cm in diameter and about 30cm long. Cut the log into pieces that are 3cm each. Arrange the pieces on a plate and repeat the same process with the second portion of dough.
  • Bring a large pot of water to a boil. Add half of the gnocchi and cook for 3 minutes until they float to the surface. Transfer cooked gnocchi to a large bowl using a slotted spoon. Repeat with the remaining gnocchi, boiling water between batches.
  • Combine rocket, parsley, basil, chives, garlic, and melted dairy spread with gnocchi, gently toss until mixed. Transfer to plates, sprinkle with ricotta, season with pepper, and serve hot.

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