This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
Sweet potato gnocchi with tomato sauce
Item 1 of 1
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
discover more:
Ingredients
Metric
Imperial
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
SAVE RECIPE
Method
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
First published in 2015
discover more:
You may also like
SITES
© Great British Chefs 2023
Get in touch