Sweet potato gnocchi
- First you need to mash the sweet potatoes. The
easiest way to do this is to place the sweet potatoes in an oven at
150°C/gas mark 3 and cook until soft.
- Then remove from the oven and cut in half scooping
the flesh out and creating the mash.
- Leave on the side to cool down.
- When the mash is cold, add the flour, cheese,
seasoning and egg and knead until all the ingredients hold
- You now need to create your gnocchi shapes.
We suggest cutting the dough on a flour dusted surface into smaller
pieces to roll out into a long thin sausage approximately 1.5cm
- Roll each strip in flour.
- Cut into 1.5cm long pieces and toss in more flour
so that they don't stick together.
- Place a clean cloth over a tray, dust with flour
before placing the gnocchi on it (the cloth will stop the gnocchi
from sticking to the tray).
- Cook the gnocchi in a large pan of gently boiling
salted water for approximately 3 minutes, or until they float to
- Lift the gnocchi from the water with a perforated
spoon, or colander, and toss in the sauce before
How to cook the sauce
- Place ¼ of the butter in a sauté pan with the
garlic and chilli.
- Cook until lightly golden, add the prawns and cook
for a few more minutes.
- Add the wine and reduce by half.
- Turn the heat down before adding the ginger and the
rest of the butter, carry on shaking the pan over the heat until
the butter is totally melted and it has been amalgamated into the
- Add the cooked gnocchi and then the dandelion
leaves roughly chopped.
- Toss and serve.
- If picking dandelion from your garden, make sure it
has not been sprayed with weed-killer first!
- Dandelion can always be exchanged for baby spinach,
pak-choi, or even purple sprouting.
- Why not batch produce your gnocchi? We'd suggest
placing it all on a freezer tray until totally frozen before you
batch up into freezer bags or boxes. You can then cook them
from frozen as and when you need them.
© Felice Tocchini 2011
Food photography by Alex Miller.
For the gnocchi
300g sweet potato mash
200g plain flour, (plus extra for rolling and
30g grated parmesan cheese
Salt and pepper
1 egg yolk
Nutmeg to taste
For the sauce
2 garlic cloves, finely chopped
Chilli to taste (optional)
Handful of tender dandelion leaves (or spinach for the not so
50g fresh ginger peeled and cut into little strips
200g raw tiger prawns, peeled and cut into pieces
100ml dry white wine