Sweet potato gnocchi

Step 1/4

• ½ sweet potato

Set oven to 200 C, poke holes in the sweet potato and set it in the oven for 50 min or until soft all the way through. When you can easily poke a fork all the way through the potato it’s done.

Step 2/4

• 6 cherry tomatoes
• ½ cup spinach
• ½ charlot onion
• 1 cloves garlic
• ¼ cup parsley

While the potato is in the oven mince the tomatoes, spinach, onion, garlic and parsley. Sauté the spinach and tomato lightly and set it aside.

Step 3/4

• ¾ cups flour

When the potato is ready take it out and let it rest for 10 min, so it’s not so hot when handling. Peel the skin off and mush the potato with a fork. Add the flour to the mushed potatoes and keep adding until it’s no longer sticky. Pull one lump out of the dough and roll it out into a long hot dog. Cut it into small pieces and use a fork to make ridges in the gnocchi (optional). Cook the gnocchi until it floats up to the surface (aprox. 2 min) and scoop them up into a bowl.

Step 4/4

• ½ dash basil
• 2 tbsp olive oil
• ½ tsp chili flakes
• ¼ cup white wine
• ¼ cup pasta water
• ½ tbsp butter
• ¼ lime
• ¼ cup grated Parmesan cheese
• ½ dash salt
• ½ dash pepper

Sauté the garlic, onion and chili flakes in the olive oil until golden brown. Add white wine, butter and pasta water and reduce for a few minutes before adding all other ingredients, including the boiled gnocchi. Let the gnocchi get some color and marinate in the sauce for a little while then serve topped with grated Parmesan.

Enjoy your meal!