Sweet Potato Gnocchi
A twist to your traditional gnocchi.
45 minutesPrep Time
1 hour 30 minutesCooking Time
6Servings
Shop Ingredients
Makes 6 servings500g Sweet Potatoes
1/2 Cup of Ricotta CheeseSorry this product is not available at your store
1/2 Cup of Pecorino or Parmesan Cheese, grated
2 Cups of Plain Flour
3/4 Teaspoon of Salt
1 Cup of Peas, blanchedSorry this product is not available at your store
2 Tablespoon of Extra Virgin Olive Oil
3 Garlic Cloves, crushed
1 Tablespoon of Parsley, chopped
1 Tablespoon of Basil, chopped
1 Tablespoon of Mint, chopped
1 Lemon, cut into wedges
Directions
- Preheat the oven to 190C.
- Pierce sweet potatoes with a fork or a sharp knife. Place on a baking tray and roast in the oven for about an hour or until the sweet potatoes are soft. Remove from the oven and let them cool.
- In a large bowl, add the scooped out flesh of the sweet potato and mash. Stir in the ricotta, pecorino, egg, salt, flour and knead until you have a soft dough.
- Cut the dough into 6 pieces, roll each piece into a log, flouring as you go along to prevent sticking. Cut into bite size pieces and roll onto a gnocchi board or the back of a fork.
- Bring a large saucepan of salted water to a boil, add the gnocchi and stir occasionally to prevent them from sticking to the bottom of the pan. When they float to the surface, the gnocchi is ready. Drain. Reserve a small amount of gnocchi cooking water.
- Return pan back to heat, drizzle olive oil, saute the garlic for 1-2 minutes then add the gnocchi. Add the parsley, basil, mint, parmesan, a splash of the gnocchi cooking water and toss to emulsify.
- Serve with lemon wedges and extra parmesan on top if desired.