Katie QuinnComment

Sweet potato gnocchi

Katie QuinnComment
Sweet potato gnocchi
WKA_DEL_MAY_ITALIAN_GNOCCHI.jpg

INGREDIENTS /

2 sweet potatoes, skin on
2 desiree potatoes, skin on
180g plain or 00 flour
Grated Parmesan + basil leaves, to serve


METHOD /

Pre-heat oven to 180˚C/350˚F (Fan-forced)

Place potatoes on a baking sheet and bake for 1-1.5 hours or until cooked through.

Once cooked and while still warm, carefully remove potato skins and discard.

Place cooked potato in a bowl. Pass potato through the fine setting of a potato ricer (from kitchenware shops) until smooth. Add a pinch of salt.

Add the flour a little at a time, mixing well in between each addition. Continue this process until you have a smooth, velvet-like consistency, it may also still be a little sticky to touch – this is normal.

Generously flour a clean bench top and roll one-third of the mixture into a long sausage approximately 2cm in diameter.

Cut the dough into 2cm pieces and gently press each piece with the prongs of a fork to leave an imprint. Place prepared gnocchi on a floured baking tray. Repeat process with the remaining dough.

Bring a large saucepan of salted water to the boil, add the gnocchi 8-10 at a time and cook for 20-30 seconds, until they rise to the top of the water. Be careful not to overcook or they’ll become rubbery in texture. Remove using a slotted spoon and place on a plate lined with paper towel to drain. Repeat with remaining gnocchi.

Serve immediately with roasted red capsicum sauce (Recipe here), grated Parmesan and a few
basil leaves.