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Sweet potato gnocchi

  • 0:30 Prep
  • 0:40 Cook
  • 4 Servings


  • 50g sweet potato, unpeeled
  • 400g Red Delight potatoes, unpeeled
  • 150g (1 cup) plain flour
  • 1 egg yolk
  • 2 tablespoons chopped fresh basil leaves
  • 1 1/2 tablespoons Red Island Extra Virgin Olive Oil
  • 150g baby spinach leaves
  • 20g (1/4 cup) shaved parmesan (or vegetarian hard cheese)
  • 200g green round beans, steamed


  • 1
    Place the combined potato in a saucepan. Cover with cold water. Bring to boil over medium-high heat. Cook for 25-30 minutes until tender. Drain. Set aside to cool. Peel.
  • 2
    Mash potato until just smooth. Press one-quarter of potato through a sieve into a bowl. Repeat in 3 more batches. Add flour, egg yolk and basil and stir until a firm, slightly sticky dough forms.
  • 3
    Turn onto a lightly floured surface and knead until smooth. Divide into 4 even portions. Roll each to a 2cm-thick log. Use a flat-bladed knife to cut logs into 2cm pieces. Transfer to a lightly floured tray. Place in the fridge.
  • 4
    Bring a saucepan of water to the boil. Cook one-third of gnocchi for 2 minutes until they rise to the surface. Use a slotted spoon to transfer to a baking tray. Repeat in 2 more batches.
  • 5
    Heat half the oil in a frying pan over medium heat. Add spinach and stir for 1 minute until just wilted. Add gnocchi and cook for 1 minute until heated through. Divide gnocchi and spinach among bowls and drizzle with remaining oil. Season. Top with parmesan and serve with the beans.

Source: taste.com.au


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