Sweet Potato Gnocchi
Deliciously light sweet potato gnocchi served with a tomato and veggie sauce. The key to keeping the gnocchi light is to use as little flour as possible and to cool the sweet potato completely before mixing up the gnocchi.
Ingredients
Method
- Cut the sweet potato into large chunks and place in boiling water for about 20 minutes or until soft.
- Drain the sweet potato. I suggest putting the pieces onto some absorbent towel to reduce the amount of liquid. This will mean less flour later on!
- Mash the sweet potato up with a fork. Very important to let it cool completely at this step to ensure the gnocchi is light and fluffy.
- While letting the sweet potato cool, begin on the sauce. Simply fry up the garlic, onion, capsicum and mushroom before adding in the diced tomatoes and seasoning. Let simmer.
- Mix the egg in to the mashed sweet potato.
- Begin adding the flour in, 1/4 cup at a time. Keep adding until the mixture resembles loose playdoh.
- Have a surface well floured and ready to roll out the dough. Roll the dough into long, inch wide sausages and then cut into small pieces [see picture].
- Bring a large pit of water to the boil and carefully place all the gnocchi in. The gnocchi will be ready as soon as it floats to the surface.
- Add the gnocchi to the sauce, top with spinach, avo and feta and enjoy!
Tried this recipe?Let us know how it was!