Delicious sweet potato gnocchi. My latest post is inspired by Italian recipe with a twist, instead of the regular ones I used sweet potatoes. The flavor of this type of gnocchi is just unbelievable and combined with long stream broccoli make an amazing dish.
This recipe takes time to prepare but its really worth it. Try this sweet potato gnocchi for a Sunday lunch. I promise; your friends and family will absolutely love this dish.
The amazing thing about this recipe is that if you make too much of the gnocchi, you can easily store them in the fridge for the next day to be reheated or in a freezer for another time. I like mine fried in the pan until golden with a little bit of olive oil, butter and pinch of salt.
Prep time: 30-40min | Cooking time: 10min | Serves: 4
600g sweet potatoes
100g of ricotta cheese
1 organic egg
300g white plain flour and a little bit more for dusting
2tbsp oilive oil
250g fresh long stem broccoli
1tbs roasted pistachios
Pre-heat the oven to 200 º C. Peel the potatoes and cut them into big chunks, drizzle with olive oil and bake until soft (approx. 30 minutes).
Once the potatoes are baked, set them aside to cool, then move to the large bowl and mix them with the stick food blender (or the regular one). Add the ricotta, egg, salt and flour and knead until all ingredients are well combined.
Transfer the dough onto the clean and floured work surface and form it into a loaf. Cut a slice off of the loaf and roll and stretch the slice on a floured surface until it forms a long, skinny shape. From there cut the skinny form into 1-inch segments and set aside. Add some flour if needed to prevent gnocchi from sticking to each other.
Bring a large sauce pan of water to boil, add the gnocchi, and boil until the gnocchi rise to the top of the water (approx. 2-3 minutes).
Drain and toss gently with a little olive oil to prevent sticking. At this point you can make the gnocchi topping, I used long stem broccoli, pistachios and butter.
On the large frying pan heat the butter, add the gnocchi and broccoli, fry them until golden brown but still crisp & tender – about 4-5 min. Transfer the dish onto the plate and top it with roasted pistachios.