By Danilo Cortellini
Sweet potato gnocchi
5 steps
Prep:45min
Fluffy sweet potatoes gnocchi.
Updated at: Wed, 16 Aug 2023 22:00:22 GMT
Nutrition balance score
Unbalanced
Glycemic Index
71
High
Glycemic Load
65
High
Nutrition per serving
Calories477 kcal (24%)
Total Fat4.3 g (6%)
Carbs91.8 g (35%)
Sugars7.2 g (8%)
Protein16 g (32%)
Sodium38399.9 mg (1920%)
Fiber5.6 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
To make the gnocchi, preheat the oven to 180C/160C Fan/Gas 4 and fill a roasting tin with the rock salt. Place the potatoes in the roasting tin, nestling the potatoes into the salt. Bake for about 1 hour, until they are soft and cooked through.
Step 2
Leave to cool down slightly, then peel off the skin and mash thoroughly. Pass the mash through a fine sieve or potato ricer to obtain a smooth purée. If too watery, leave the purée to drain in a fine sieve for a few hours (or even overnight). Leave to cool completely.
Step 3
Knead the potato with the flour and a pinch of salt and the cheese, until it forms a smooth dough. Add a little extra flour if it is still too wet. Sprinkle some flour on a clean work surface and roll out the dough into long sausage shapes. With a sharp knife, cut the dough into dumpling shapes of about 2cm/1in. Put the gnocchi on a baking tray, dust with semolina, and set aside. To create the rigged pattern simply roll gently each gnocco over a butter paddle or even a fork as shown in the video on my socials.
Step 4
Meanwhile, cook the gnocchi in a large saucepan of salted, boiling water for about 2–3 minutes, or until they start to float on the surface of the water. Remove with a slotted spoon and then transfer directly into the dressing.
Step 5
I serve mine in various ways but I tend to avoid tomato-based sauces with the sweet potatoes. I prefer 'white dressing', even simply butter and sage or a rocket salad pesto.
