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Sweet potato gnocchi with tomato sauce

Sweet potato gnocchi with tomato sauce

  • Main
  • medium
  • 4
  • 1 hour 15 minutes

PT1H15M

1
Preheat the oven to 170°C/gas mark 4
2
Bake the sweet potato until cooked through, approximately 1 hour
  • 500g of sweet potato
3
While still warm but cool enough to handle, use a blunt knife to remove the skin. Use a fork to break up the sweet potato and then allow to cool slightly
4
Sift the flour over the sweet potato and use your hands to mix in well
  • 90g of strong bread flour
5
Add the yolks, herbs and salt and pepper, mix together to form a dough. Add more flour if the dough is too sticky
  • 2 egg yolks
  • 2 tsp dill
  • 2 tsp tarragon
  • 2 tsp chives
  • 1 pinch of salt
  • 1 pinch of black pepper
6
Roll out the dough into long sausages, approximately 1cm thick. With a sharp knife cut into 2.5cm wide dumplings
7
Bring a pan of salted water to the boil. Drop in the gnocchi and cook for 2 minutes
8
Remove with a slotted spoon and place into iced water - this will stop the cooking process immediately. Drain well on kitchen paper
  • iced water, to cool the gnocchi
9
Heat the butter in a frying pan and once it starts to foam, add the gnocchi and cook for 1 minute. The gnocchi should take on a nut-brown colour
  • 30g of unsalted butter
10
Warm the passata in a small pan until hot. Divide the gnocchi across 4 plates, pour over the hot passata sauce
  • 200ml of passata
11
Finish with shavings of Parmesan cheese, rocket, parsley and a drizzle of olive oil. Serve immediately
  • 50g of rocket
  • 50g of flat-leaf parsley
  • 1 tbsp of olive oil
  • 1 tbsp of hazelnuts, chopped
  • 50g of Parmesan, grated

Ingredients

Metric

Imperial

  • Sweet potato gnocchi

  • To serve

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