Eat, Savoury

Sweet Potato Gnocchi

Soft and sweet pillows of perfection! I bet for most, the idea of making this Italian masterpiece may sound too time consuming and complex, but I can assure you it really is rather easy. Read the simple steps below to create your own.

Ingredients: serves 2

Sweet poato gnocchi

  • 1/4 Flour – Here I have used Cavassa flour, ordinary white bakers flour will work perfectly too, I don’t however recommend nut flours and they don’t hold together when boiling
  • 1 Egg
  • 1 medium cooked (skin off) sweet potato
  • Salt
  • 1 tsp garlic powder (optional)
  • 1 tsp Coconut or olive oil to pan fry

Coconut cream tomato sauce

  • 1 tin chopped tomatoes
  • 3 tbsp fresh organic coconut cream
  • 1 handful of fresh basil
  • 1 garlic clove
  • Black pepper
  • Pinch of salt
  • 1 handful of fresh spinach
  • Chilli flakes – depending on how hot you’d like this, add or leave out the chilli flakes
  • To finish Extra virgin olive oil PLUS your choice of chosen veggies – here I have button mushrooms and green beans

Method: Sweet potato gnocchi

  • On a high heat place water into a saucepan, salt water and boil your peeled, medium sweet potato – leave to boil and soften for around 10mins
  • Once cooked strain and leave aside to cool
  • Measure and place flour, egg, salt and garlic in a food processor (this step can also be done by hand, placing ingredients into a bowl and mixing with a wooden spoon or spatular.
  • Add cooked sweet potato into the food processor and blitz ingredients until a dough consistency has formed – if the dough seems sticky add an additional tbsp of flour and re mix.
  • When all ingredients have combined, dust your worktop with a sprinkle of flour and begin kneading the dough into a soft ‘play dough’ like consistency. Roll out into one long sausage shape and then with the back of a fork, lightly press down onto the dough, scoring the gnocchi from top to bottom as shown in the photo above.
  • With a knife cut inch sized parts so that each piece of gnocchi is a similar square shape.
  • Heat a salted pan of water and bring to the boil
  • Very gently drop your gnocchi one at at time into the boiling water – when the gnocchi have risen to the top they are ready to scoop out and drain.
  • Once all gnocchi are out of there salt bath you can start to heat a frying pan (medium heat) with you tsp of chosen cooking oil
  • Without overcrowding the pan, allow you gnocchi to cook and brown in the pan, when they look golden and crisp – remove them and set to one side.

Coconut cream and tomato sauce:

  • If you have a smoothie blender and or food processor place all ingredients (accept your chosen vegetables- these you will cook separately) inside and blitz up until smooth.
  • Place tomato sauce into a cooking pot and simmer for 5 mins
  • Add gnocchi to the sauce and on a very low heat and simmer for a remaining 5mins whist you either cook up your veggies and or wash up.
  • Serve up with veggies and a drizzle of extra virgin olive oil onto the sauce. ENJOY!

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