Browned, rich butter over soft, plump little gnocchi. The roasted sweet potato makes this dish so rich and moreish. Enjoy.
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Serves
4
Sweet Potato
Plain Flour
Butter
Rosemary
Ricotta
Parmesan
Garlic
Spinach
Salt
Black Pepper
Olive Oil
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Serves
4
Sweet Potato
Plain Flour
Butter
Rosemary
Ricotta
Parmesan
Garlic
Spinach
Salt
Black Pepper
Olive Oil
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Step 1.
Preheat oven to 180°C/356°F.
Step 2.
Place 2 sweet potatoes on a baking tray and bake until soft.
Step 3.
Spoon out the flesh of the sweet potatoes and add to a bowl with a heaped tablespoon of ricotta, 40g of grated Parmesan and a small handful of chopped rosemary. Add a pinch of salt and mash together.
Step 4.
Add plain flour to the mix, bit by bit, mixing as you go. Once it is all mixed together, pick up the dough with your hands and form it into a lump. Remove the dough from the bowl and place on a floured surface.
Step 5.
Cut the dough into quarters. Take one quarter and roll it out into a long sausage. Cut up the sausage into little gnocchis at regular intervals.
Step 6.
Once you have cut up all the gnocchis, get a pan of water on the heat. Once the water starts boiling, add your gnocchi. After 4 minutes, it should float to the top. Cook for a further 30 seconds. Remove the gnocchi from the water, drain and drizzle with some olive oil.
Step 7.
Sauce time. Add 3 tablespoons of butter to a frying pan. When it starts browning, add a tablespoon of rosemary leaves and 1 crushed garlic clove. Fry for 30 seconds.
Step 8.
Add spinach. Once it has wilted, pour in your gnocchi. Coat the gnocchi in the butter and season with salt and pepper. Remove the pan from the heat.
Step 9.
To serve, spoon the gnocchi into a bowl. Grate on some Parmesan and dollop on some ricotta cheese. Tuck in and enjoy!
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Annabelle T.
4 months ago
Delicious
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