Sweet Potato Gnocchi
Serves: 3-4
  • 1 x 500 gram sweet potato
  • 250 grams ricotta cheese
  • ¼ cup grated parmesan
  • ½ teaspoon salt
  • 1 cup plain flour
  • handful of fresh rosemary
  • 3 tablespoons unsalted butter
  • 2 cloves garlic, crushed
  • 100 grams baby spinach leaves
  1. Cook the sweet potato. Either place then on a baking tray in 180 degree celsius oven for 45mins - 1 hour, OR poke the sweet potato a few times with a fork or skewer, wrap in damp paper towel and microwave until soft (8-10 minutes).
  2. Scoop out the flesh of the sweet potato into a mixing bowl. Add the ricotta, parmesan, salt, and a small handful of chopped rosemary leaves and mash together until completely smooth.
  3. Add the flour ¼ cup at a time, kneading very gently after each addition. Be careful not to over knead or the gnocchi will end up tough.
  4. Form the dough into a lump and place on a clean, lightly floured surface. Divide into 4 portions.
  5. Roll and stretch each piece into a long sausage shape. Cut into 2cm segments and transfer to a plate.
  6. Bring a large pot of water to the boil, add the gnocchi. Cook until they float to the top (approximately 3-4 minutes). Remove the gnocchi from the water, drain and drizzle with a little olive oil to stop them from sticking.
To make the sauce:
  1. Add the butter to a large frying pan. Cook until it melts and when it starts browning, add a tablespoon of chopped rosemary leaves and the crushed garlic. Fry for 30 seconds then add the cooked gnocchi.
  2. Coat the gnocchi in the butter and season with pepper.
  3. Add the spinach leaves and mix gently until the leaves are just wilted. Remove pan from the heat.
  4. Spoon the gnocchi onto plates and grated some parmesan over the top to serve.
Recipe by Villiers Brown at https://villiersbrown.com/sweet-potato-gnocchi/