Sweet potato gnocchi

Sweet potato gnocchi

Delish … these sweet potato gnocchi are delicious and fluffy, like pillows.

There’s something so tempting about a nice fluffy pillow of gnocchi.

This sweet potato gnocchi recipe is definitely one to try when you’ve got a bit of time up your sleeve. It’s also a good one to make with any of your kids who are old enough to help out in the kitchen. I guarantee they’ll have loads of fun rolling and indenting the gnocchi balls.

I’ve used sweet potato in a lot of my recipes lately but it really is such a good vegetable. I find kids, in particular babies, love it due to its natural sweetness.

Sweet potato are loaded with nutrients but I find the best part about them is they are high in magnesium, which is a proven anti-stress mineral. And don’t we all need to de-stress sometimes?!?!?!

In addition to being high in magnesium, sweet potatoes contain vitamins D, B6 and C. They are also a source of iron — which is perfect for growing little bodies.

My big tip with this gnocchi is to add as little flour as possible that you can get away with and still handle the dough. If you want the best results you also should use 00 or Italian flour which is finer ground and part semolina so results in a lighter, more fluffy gnocchi.

This recipe makes a lot of gnocchi but it is perfect for freezing and making for easy meals during the week.

Enjoy!

Lanai xx

 

Ingredients

Gnocchi

800g golden sweet potato

500g regular white potato

2-2.5 cups ’00’ or Italian flour plus extra for dusting

Sauce

1 x 400g can crushed tomatoes

1/4 cup passata

100g mushrooms

1 teaspoon garlic

1 teaspoon basil

1 handful of baby spinach leaves

 

Method

1. Pre-heat fan-forced oven to 180C.

2. Rinse sweet potatoes and regular potatoes and rub off any roots or bits of dirt.

3. Line a baking tray with grease-proof paper.

4. Using a fork prick holes in the potatoes. Place them on the baking tray.

Sweet potato gnocchi

 

5. Bake in oven with skin on for 45 minutes to an hour or until they are soft on the inside when checked with a knife.

6. While potatoes are cooking, rinse mushrooms and remove stalks.

7. Dice mushrooms finely and set aside in a bowl.

8. Chop baby spinach leaves finely and place in bowl with mushrooms.

9. When potatoes have finished baking peel away the skin and place flesh in a food processor. You can also cut the potatoes in half and scoop out flesh. If you don’t have a food processor place flesh into a large bowl.

Sweet potato gnocchi10. Whiz the potatoes in food processor until completely smooth. Alternatively if you don’t have a food processor you can mash in a large bowl, however make sure the mixture is completely smooth.

11. Lightly flour a flat, clean surface (I tend to just use my kitchen bench top).

12. Measure out two cups of flour onto the surface. Use some extra flour to coat your fingertips.

13. Place potato on top of the flour and using your fingertips mix to combine.

Sweet potato gnocchi14. Add more flour if needed until the mixture is sticky but still workable.

15. Lightly flour your hands and then knead the mixture into a dough. Again it should be sticky but still workable. Make sure your surface remains lightly floured to avoid the mixture sticking too much.

16. Grab handfuls of the mixture from the dough and roll out to make a long sausage, around 2cm thick. Repeat this step until there is no more dough left and line up the dough sausages next to one another.

Sweet potato gnocchi17. Lightly flour a sharp knife and cut sausages into roughly 2cm pieces.

18. Make sure your surface is still lightly floured.

19. Roll the dough pieces into balls and then roll the gnocchi balls along the back of a lightly floured fork to give them their signature gnocchi indents. This will ensure the sauce sticks to the gnocchi best.

Sweet potato gnocchiSweet potato gnocchi20. When you have finished rolling the gnocchi (it takes around 30minutes for me if I am just doing it on my own, but if you enlist help it will be much quicker) place a large saucepan of water on to boil. I generally use the kettle to boil the water first and then place it into the saucepan to boil again as this cuts down on time.

21. While the water is preparing to boil, place crushed tomatoes, passata, garlic, mushrooms, spinach and basil leaves in a large non-stick frying pan.

22. Heat on medium and stir to combine.

Sweet potato gnocchi23. When the water is boiling place gnocchi into the saucepan and boil until the gnocchi floats to the top of the water. I generally cook my gnocchi in two batches but if you have a large enough saucepan and are quick enough at placing the gnocchi in at the same time do it all in one go.

24. When the gnocchi has floated to the top of the water, scoop out and drain.

25. Add the gnocchi to the sauce mixture and stir. Enjoy!

 

If you liked this recipe don’t forget to check out my other easy and delicious dinner time recipes

 

Handy tips

Make sure you use 00 or Italian flour. You should be able to purchase this at your local supermarket.

Try and use as little flour as possible so that your dough is sticky but still workable. This will ensure your gnocchi is light and fluffy.

This is perfect for freezing and making for easy meals during the week.

You can also add herbs and/or garlic to the potato mixture before rolling into a dough to add more flavour.

 

Sweet potato gnocchi
Author: 
 
Ingredients
  • 800g golden sweet potato
  • 500g regular white potato
  • 2-2.5 cups '00' or Italian flour plus extra for dusting
  • 1 x 400g can crushed tomatoes
  • ¼ cup passata
  • 100g mushrooms
  • 1 teaspoon garlic
  • 1 teaspoon basil
  • 1 handful of baby spinach leaves
Instructions
  1. Pre-heat fan-forced oven to 180C.
  2. Rinse sweet potatoes and regular potatoes and rub off any roots or bits of dirt.
  3. Line a baking tray with grease-proof paper.
  4. Using a fork prick holes in the potatoes. Place them on the baking tray.
  5. Bake in oven with skin on for 45 minutes to an hour or until they are soft on the inside when checked with a knife.
  6. While potatoes are cooking, rinse mushrooms and remove stalks.
  7. Dice mushrooms finely and set aside in a bowl.
  8. Chop baby spinach leaves finely and place in bowl with mushrooms.
  9. When potatoes have finished baking peel away the skin and place flesh in a food processor. You can also cut the potatoes in half and scoop out flesh. If you don't have a food processor place flesh into a large bowl.
  10. Whiz the potatoes in food processor until completely smooth. Alternatively if you don't have a food processor you can mash in a large bowl, however make sure the mixture is completely smooth.
  11. Lightly flour a flat, clean surface (I tend to just use my kitchen bench top).
  12. Measure out two cups of flour onto the surface. Use some extra flour to coat your fingertips.
  13. Place potato on top of the flour and using your fingertips mix to combine.
  14. Add more flour if needed until the mixture is sticky but still workable.
  15. Lightly flour your hands and then knead the mixture into a dough. Again it should be sticky but still workable. Make sure your surface remains lightly floured to avoid the mixture sticking too much.
  16. Grab handfuls of the mixture from the dough and roll out to make a long sausage, around 2cm thick. Repeat this step until there is no more dough left and line up the dough sausages next to one another.
  17. Lightly flour a sharp knife and cut sausages into roughly 2cm pieces.
  18. Make sure your surface is still lightly floured.
  19. Roll the dough pieces into balls and then roll the gnocchi balls along the back of a lightly floured fork to give them their signature gnocchi indents. This will ensure the sauce sticks to the gnocchi best.
  20. When you have finished rolling the gnocchi (it takes around 30minutes for me if I am just doing it on my own, but if you enlist help it will be much quicker) place a large saucepan of water on to boil. I generally use the kettle to boil the water first and then place it into the saucepan to boil again as this cuts down on time.
  21. While the water is preparing to boil, place crushed tomatoes, passata, garlic, mushrooms, spinach and basil leaves in a large non-stick frying pan.
  22. Heat on medium and stir to combine.
  23. When the water is boiling place gnocchi into the saucepan and boil until the gnocchi floats to the top of the water. I generally cook my gnocchi in two batches but if you have a large enough saucepan and are quick enough at placing the gnocchi in at the same time do it all in one go.
  24. When the gnocchi has floated to the top of the water, scoop out and drain.
  25. Add the gnocchi to the sauce mixture and stir. Enjoy!
 

YUM!

Sweet potato gnocchiSweet potato gnocchi
 



 

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