Prep Time: 15 mins
Cook Time: 50 mins
- 500g sweet potato, peeled
- 200g goat’s cheese (or ricotta cheese), drained
- 125g parmesan cheese, grated (1 cup)
- 1 teaspoon sea salt
- ½ teaspoon ground nutmeg
- Freshly ground pepper
- 1-2 cups gluten free plain flour
- Tomato sauce
- 1 tablespoon olive oil
- 1 red onion, finely diced
- 2 garlic cloves, crushed
- 800g crushed tomatoes (2 tins)
- salt and pepper
- 1 handful basil leaves
Preheat oven to 200°C.
Cut the sweet potato into wedges and roast on a lined oven tray for 30 minutes until soft and cooked through.
While waiting for the sweet potato to bake, make the tomato sauce. Heat oil in a frying pan over medium–high heat and add onion, cooking for a few minutes until softened, then add garlic and cook for a further 30 seconds.
Add tomatoes, salt and pepper and bring to the boil. Reduce heat to a simmer and cook for 10–15 minutes until sauce thickens. Stir through basil and remove from heat.
When the sweet potato has cooked and cooled a little, mash it with a fork or in a food processor and add to a large bowl, together with goats cheese, parmesan cheese, salt and nutmeg. Stir to combine.
Slowly add ½ a cup of flour at a time until you have a soft dough. You may not need all of the flour or you may need more, it depends on the consistency of the sweet potato mix. It should be light, firm and not sticky. When you have the correct consistency, tip the dough out onto a floured board and divide the mixture into 8 portions.
Take one portion at a time and roll it between your palms and the board until you have a snake about 2cm in diameter. Sprinkle with more flour if needed, then using a knife, cut the snake into gnocchi size pieces about 2cm each. After a few, this process will become quite quick – cut and flick, cut and flick… If you want to be fancy, you can roll each piece over the tines of a fork.
Bring a large pot of water to boil with a teaspoon of salt. Working in batches, boil gnocchi until tender. Its ready when they stop bobbing around in the middle and hang on the surface around the sides, about 2-3 minutes. Using a slotted spoon, remove the gnocchi from the surface of the water and transfer to a lined baking tray.
Toss gnocchi with tomato sauce and serve with an extra sprinkling of parmesan cheese.
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Tip: If you wish to fry off the gnocchi, allow it to cool completely, before frying in butter or oil over a medium-high heat for a few minutes. Delicious but extra time and pans are needed.
Tip: If you have leftover sweet potato mash, just pop it on a tray and in the oven for 20 minutes or so. The mixture needs to have as little liquid as possible. The more liquid, the more flour and the heavier the gnocchi will be.
Tip: I prefer to use goat’s cheese but it does have a strong flavour, so use ricotta if you prefer a more subtle flavour. Just need to drain – place ricotta in a sieve lined with paper towel over a large bowl and drain for an hour or so to remove as much liquid as possible. This is not necessary of using goat’s cheese.
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