Homemade sweet potato gnocchi

Step 1/5

• 350 g sweet potatoes

• oven
• cutting board
• fillet knife
• baking sheet
• parchment paper
• bowl

Preheat the oven to 200°C/400°F. Cut the sweet potatoes in half lengthwise and place, cut side down, on a baking sheet lined with parchment paper. Bake for approx. 45 min., until completely cooked through and soft. Let cool briefly, then scoop the potato flesh out of the skin and into a bowl. Let cool well, so the dough is easier to make later.

Step 2/5

• 1 sprigs mint
• 10 g basil
• ½ clove garlic
• ½ lemon
• 3 tbsp olive oil
• 10 g pine nuts
• salt
• pepper

• bowl (small)
• fine grater
• frying pan
• cooking spoon

While the potatoes are roasting, prepare the herb sauce. Pluck mint leaves from the stems and finely chop chop. Finely chop basil. Put mint and basil into a small bowl. Peel and thinly slice garlic and add to the bowl with the herbs. Grate lemon zest into the bowl, and add the olive oil. Stir and season with salt and pepper. Set aside. Heat a frying pan over medium-high heat and toast pine nuts until golden brown.

Step 3/5

• 150 g flour
• ½ tsp salt
• 25 g starch

• potato masher

Mash sweet potato flesh with a fork or potato masher until homogenous and smooth. Add flour, salt, and starch. Using your hands, gently work the mixture into a dough. Only add more flour if the dough still sticks to your hands after all of the flour is incorporated. Add extra flour slowly, by the tablespoon, until the dough comes together.

Step 4/5

• flour (for dusting)

• bench scraper

Cut the dough into four even pieces with a bench scraper. Dust work surface and hands with flour and roll each piece of dough into a rope, approx. 1/2 – 1 in. thick. Cut the strand into bite-sized pieces. Do not forget to flour your tools and the work surface regularly.

Step 5/5

• 10 g arugula
• salt
• pepper
• olive oil (for frying)
• Parmesan cheese (for serving)
• lemon (for serving)

• pot
• slotted spoon

Bring a large pot of salted water to boil. Add some of the gnocchi, being careful not to crowd them in the pot. Let them simmer until they float to the top. Remove gnocchi with a slotted spoon and repeat with remaining gnocchi. Once boiled, fry them briefly in a pan with a little olive oil, if desired. To serve, add gnocchi onto plates, drizzle with the herb sauce, top with arugula, and finish with Parmesan cheese, plus more lemon zest and pepper, if desired. Enjoy!

Enjoy your meal!