adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Sweet potato gnocchi
0 Likes
Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Vibrant vegetable-packed trattoria favorite without heavy sauces.
Ingredients:
  • 50g sweet potato, unpeeled
  • 400g Red Delight potatoes, unpeeled
  • 150g (1 cup) plain flour
  • 1 egg yolk
  • 40.00 ml chopped fresh basil leaves
  • 27.30 gm Extra Virgin Olive Oil
  • 150g baby spinach leaves
  • 20g (1/4 cup) shaved parmesan (or vegetarian hard cheese)
  • 200g green round beans, steamed
Instructions:
  • In a saucepan, immerse the potatoes in cold water and bring to a boil over medium-high heat. Cook for 25-30 minutes until tender. Drain, let cool, and then peel.
  • Mash the potato until smooth. Press one-quarter of the potato through a sieve into a bowl, repeating in 3 more batches. Add flour, egg yolk, and basil, and stir until a firm, slightly sticky dough forms.
  • Transfer the dough onto a lightly floured surface and knead until smooth. Divide it into four equal portions and roll each portion into a 2cm-thick log. Use a flat-bladed knife to cut the logs into 2cm pieces, then transfer them to a lightly floured tray and place it in the fridge.
  • 1. Bring a saucepan of water to a boil. Cook one-third of the gnocchi for 2 minutes until they float to the surface. Transfer to a baking tray using a slotted spoon. Repeat with the remaining batches.
  • In a frying pan over medium heat, heat half of the oil. Add spinach and stir until just wilted, about 1 minute. Add gnocchi and cook until heated through, about 1 minute. Divide into bowls, drizzle with remaining oil, season, and top with parmesan. Serve with the beans.

Similar Recipes