Fancy something a little different for dinner? Try out my sweet potato gnocchi recipe with your favourite sauces! This recipe serves 2…or 1 if you’ve had a hard day.
Ingredients
1 large sweet potato (approx. 200/250g)
1 free range egg (or a vegan egg replacer!)
100g flour, incl. for dusting
Olive oil
(Image from MinimalistVegan)
Method
-Preheat the oven at 180°C/ Gas Mark 4/ 350F
-Roast the sweet potato for 35-45 minutes
-When cooled, remove the outer skin and push the potato through a potato masher into a bowl
-Season to taste, add in egg and flour and mix
-Lay out dough onto an even floured surface and roll out into 1cm thick sausage shapes.
-Cut into 2cm wide pieces and press surface lightly with a fork to achieve traditional indentations
-Dust with flour and set aside to rest for an hour or two, or freeze for later use
-When ready to cook, bring salted water to the boil and add gnocchi
-Cook for 3-5 minutes, drain and serve with favourite sauce drizzled with olive oil
(I would recommend green pesto, tomato and basil or while winter refuses to go away, butter and sage)
Enjoy!