Sweet Potato Gnocchi
Ingredients
Gnocchi
- 500 g Boiled Sweet Potato
- 150 g Flour (1 cup and 2 tbsp)
- 0.5 tsp Salt
- 40 g Parmegiano (You can add more if you like)
For the Dish
- 3 tbsp Olive Oil
- 4 Cloves Garlic
- 0.25 tsp Chili Flakes (More if it's only for adults)
- 300 g Cherry Tomatoes
- 200 g Burrata Cheese
- 1 Handful Basil Leaves
- 1 Pinch Salt
- 1 Pinch Pepper
Instructions
- Boil the sweet potatoes until soft and then peel and smash them until they’re fine. This ikea tool comes in very handy here.
- Add the salt, Parmegiano, and flour. Mix everything with your hands until they come together in a dough.
- Portion it into 4 pieces and roll each one with your hand into a thin log with some flour if needed. Cut them into 2 cm pieces and dust with a bit of flour. Set aside while you make the sauce.
- Slice the garlic thinly. Then in a large pan, heat 2 tbsp of olive oil and cook the garlic and chili flakes for 2 minutes then add the cherry tomatoes. While they cook, boil the gnocchi in a pot of hot water. Do this in 2 batches so you don’t overcrowd them pot. They cook very quickly, as soon as they float, scoop them out with a sieve and add them to the other pan. Add half a cup of the gnocchi water and mix well, adding salt and pepper to taste. The pepper really shines here, especially if it’s freshly cracked.
- Move the pan off the heat, add the burrata, the remaining tbsp of olive oil, and some basil leaves. Enjoy!
Notes
You can substitute the Parmegiano with 2 tbsp nutritional yeast for a vegan version.
You can substitute the Burrata Cheese with small Mozzarellas