207
Sweet Potato Gnocchi
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 1 voted )
Ingredients
- 2 large sweet potatoes (approx. 500 g flesh)
- 400–450 g flour (+ approx. 50 g)
- 500 g cherry tomatoes
- 250 g baby spinach
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp nutmeg
- Salt & pepper
Instructions
- Wash the sweet potatoes thoroughly, pat them dry, and pierce them 8–10 times with a fork. Place them in a microwave-safe dish and microwave them for 5 minutes at 800 W, then turn them over and microwave for another 5 minutes. Leave them to cool for 10 minutes and then scoop out the flesh with a spoon. (Alternatively, peel the sweet potatoes, cut them into cubes and cook them in boiling water for 15–20 minutes until they are soft). Put 500 g of the sweet potato flesh into a potato ricer or pass it through a sieve.
- Combine the sweet potato puree with the flour. You might need to add more flour if the dough is too sticky (as the dough should be dry and not stick to your hands). Divide the dough into 8 pieces and roll each piece into a 1–2 cm thick log. Cut off pieces about 2–3 cm in length. Coat each piece with enough flour to ensure that it is dry, and that the gnocchi do not stick together. Do the same with the rest of the dough.
- Cut the cherry tomatoes in half. Heat 1 tbsp of olive oil in a large frying pan and fry the cherry tomatoes for 2 minutes. Add the baby spinach and cover with a lid for 3 minutes. Season with salt, pepper, smoked paprika powder and nutmeg.
- Bring a large pan of salted water to the boil. Add the sweet potato gnocchi and cook for a couple of minutes until they float to the surface. Boil for another minute, then remove them with a slotted spoon. Add them to the tomatoes and spinach immediately.
Recipe & Picture: Liz Sinner
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