Sweet potato gnocchi with tomato sauce

Name: Sweet potato gnocchi with tomato sauce
Total time: 1 h 15 min
Ingredients: 500g of sweet potato; 90g of strong bread flour; 2 egg yolks; 2 tsp dill, chopped; 2 tsp tarragon, finely chopped; 2 tsp chives, chopped; 30g of unsalted butter; 1 pinch of salt; 1 pinch of black pepper; iced water, to cool the gnocchi; 200ml of passata; 50g of Parmesan, grated; 50g of rocket; 50g of flat-leaf parsley; 1 tbsp of olive oil; 1 tbsp of hazelnuts, chopped

by Shaun Rankin

Item 1 of 1

Main
medium
4
1 hour 15 minutes

Shaun Rankin's brilliant sweet potato gnocchi recipe has a tasty twist, using these beautiful orange spuds instead of regular potatoes, served with a super simple tomato sauce. Using pasta flour will give the gnocchi a featherlight finish. If you're looking to make this recipe suitable for vegetarians, replace the Parmesan with a vegetarian cheese.

First published in 2015

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Ingredients

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Sweet potato gnocchi

500g of sweet potato
90g of strong bread flour
2 egg yolks
2 tsp dill, chopped
2 tsp tarragon, finely chopped
2 tsp chives, chopped
30g of unsalted butter
1 pinch of salt
1 pinch of black pepper
iced water, to cool the gnocchi

To serve

200ml of passata
50g of Parmesan, grated
50g of rocket
50g of flat-leaf parsley
1 tbsp of olive oil
1 tbsp of hazelnuts, chopped

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Method

Preheat the oven to 170°C/gas mark 4

Bake the sweet potato until cooked through, approximately 1 hour

500g of sweet potato

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

Sift the flour over the sweet potato and use your hands to mix in well

90g of strong bread flour

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

Roll out the dough into long sausages, approximately 1cm thick. With a sharp knife cut into 2.5cm wide dumplings

Bring a pan of salted water to the boil. Drop in the gnocchi and cook for 2 minutes

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

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

Warm the passata in a small pan until hot. Divide the gnocchi across 4 plates, pour over the hot passata sauce

200ml of passata

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

First published in 2015

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Shaun Rankin

Shaun Rankin’s cooking exudes effortless self-confidence.

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