Monday, 2 November 2015

MADE: Sweet Potato Gnocchi and My Infamous Tomato Sauce

I love anything sweet potato. The taste is one I could never get tired of. You know what I love even more? The health benefits! They're a good source of vitamin B6, vitamin C, vitamin D, iron AND magnesium and potassium. AND they're great for boosting and maintaining energy levels as they slowly release natural sugars into the bloodstream. What's not to love? They taste really good too.

Another thing I love other than sweet potato? Gnocchi. It's delicious. But it confuses me. Looks like pasta, tastes and feels like potato. Most people boil it, I fry it. It's sooo much nicer fried. It crisps the outside and keeps the centre soft and potato-y.

[Based on the recipe from Madeleine Shaw]

Serves 2-3 people
2 medium sweet potatoes (around 200g)
90g gluten free plain flour (you can also use a 60g buckwheat flour, 30g tapioca flour mix)
50g of pine nuts (optional)
2 garlic cloves
1 handful of basil leaves
1-2 tbsp of coconut oil or EV olive oil
Sea salt and cracked black pepper, to season

My infamous tomato sauce
1 red onion, diced
1 tin of good quality chopped tin tomatoes
1 medium garlic clove, crushed
A handful of fresh basil, roughly chopped
1 tsp of chilli flakes (optional)
1 tbsp EV olive oil
Sea salt and cracked black pepper, to season

1. Heat a medium saucepan of boiling water and add your peeled and roughly chopped sweet potatoes. Cook on a low heat and allow to cook for around 10 minutes until soft then take off the heat.

2. While the potatoes cook, start your tomato sauce. Heat a medium frying pan with a little extra virgin olive oil and stir in the diced red onion. Turn the heat down low and stir occasionally. The onions need to soften for 4-5 minutes before they brown. After a couple of minutes, throw in the crushed garlic.

3. When the onions are softened, add the tinned tomatoes, chilli flakes, salt and pepper. Leave the tomatoes to simmer for 15-20 minutes. Turn the heat off when the mix gets thicker.

4. Now your potatoes are cooked and off the heat, drain the water and mash with a fork. Transfer the mashed potato into a large mixing bowl.

5. Pour in half of the flour and mix with the potato. Knead with your hands or mix thoroughly with a wooden spoon. The flour and potato must be mixed with no flour showing. Add the rest of the flour and mixed well again. The mixture shouldn't be sticky, if it is, add a teaspoon of flour and mix.

6. You can either separate the mix into four, roll into a sausage shape and cut that way or break a bit off at a time and roll into oval shaped balls. Either way works fine but make sure you've got a bit of flour both on your hand and on the worktop.

7. Either heat a tbsp of coconut oil or EV olive oil on a low heat. Add some extra garlic and fry the gnocchi in it. I usually leave them to fry, stirring occasionally, on a low heat for around 7-10 minutes so they brown nicely on the outside.

8. Reheat your tomato sauce slightly if needed and dish up a portion of gnocchi with a little tomato sauce on the side and some fresh basil on top. Season with some extra salt and pepper.

9. Heat your pine nuts in the remaining oil of the frying pan to brown a little before throwing on top of your gnocchi. YUMMY!

Such a delicious and easy dish for a weekday dinner or a simple weekend one.


1 comment:

  1. I've never thought of frying gnocci but I'm definitely going to have to try that soon! Also sweet potato gnocci...girl you know the way to my heart ;)

    Hazel xx