Sweet potato gnocchi with ricotta and fresh herbs
Wheat and gluten-free recipe
Balance your dietary requirements and enjoy great tasting, delicious meals
Ingredients
- 1kg orange sweet potato (kumara), peeled, cut into 2 cm pieces
- Freshly ground black pepper
- 1¼ cups (200 g) potato flour
- ²⁄³ cup (100 g) gluten-free cornflour
- 1 egg yolk, lightly whisked
- Gluten-free cornflour, for dusting
- 1 cup (50 g) baby rocket leaves
- 100 g reduced-fat fresh ricotta
- 1 tbs chopped flat-leaf parsley
- 1 tbs chopped basil
- 1 tbs chopped chives
- 1 garlic clove, crushed
- 2 tbs extra virgin olive oil
- Parmesan, for serving
Method
In a medium-sized saucepan of boiling water, add the sweet potato, then reduce heat to medium. Cover, then cook until just tender. Remove from heat, drain, and transfer to a large heatproof bowl.
Using a potato masher, mash the sweet potato until completely smooth. Season with pepper. In a small bowl combine flours, mixing well with a wooden spoon. Add ¼ cup flour mix and egg yolk to the sweet potato. Stir with a wooden spoon until combined, and then add the remaining flour in two more batches until well combined, to form a soft dough.
Place the dough onto a bench top dusted with cornflour, and knead lightly. Divide the dough into six equal portions. Using your hands roll 1 portion into a log about 30 cm long, and 1 cm wide. Place on a bench, and cut into 2 cm pieces, and repeat for the remaining portion of dough.
Fill a large saucepan with water and bring to the boil over high heat. Add the gnocchi pieces in 5–6 small batches and cook for 3–4 minutes at a time, or until the gnocchi rise to the surface. Using a slotted spoon remove the cooked gnocchi, then drain away any excess water and transfer to a large bowl. (Be sure to bring the water back to the boil before cooking each new batch of gnocchi.)
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