Homemade Pan-fried Sweet Potato Gnocchi
5 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
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- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Peanuts: not fully checked
- Sesame: not fully checked
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Ingredients
- 1 kg sweet potato ((£0.92))
- 1 egg ((£0.88/6)=(£0.15))
- 100 g cavolo nero, destemmed and coarsely chopped ((£0.95))
- 3 tbsp salted butter ((£1.45))
- Sprinkle of fresh thyme, removed from stem ((£0.50))
- 50 g parmesan, finely grated ((£1.55))
- 3 cloves of garlic ((£0.69/3)=(£0.23))
- 320 g plain flour + some for dusting
- 1 tbsp rapeseed oil
Method
- Start by adding the sweet potatoes to a baking tray. Using a fork, prick the potatoes to allow the moisture to escape whilst baking. Pop in the oven for 35 minutes.
- Remove from the oven and set aside for 5 minutes before removing the skin. Then, add the potato to a large mixing bowl and mash until smooth. Season with salt.
- Mix the egg into the bowl until combined. Then, slowly stir the flour into the bowl. Once roughly combined, transfer the dough to a flour dusted surface. Dust your hands with flour and start to knead the dough for around 15 seconds (we don’t want to over-knead)! If you find the dough is too sticky, add more flour.
- Slice the dough into 4 chunks and use your hands to roll the piece of dough into a long tube. If you find the tube is getting too long, slice it in half and work with one piece at a time. Dust the surface as you go.
- Slice the tube into small gnocchi ‘pillow’ pieces then place on a floured tray. From here, I froze ⅔’s of the batch.
- Add the gnocchi into salted boiling water. When the gnocchi rises to the top, remove from the water and add to a bowl.
- Next, add the rapeseed oil to a non-stick frying pan on a high heat. Once hot, pour the gnocchi into the frying pan along with the cavolo nero. Distribute across the pan and leave to fry for around 3 minutes, or until golden brown on one side, then rotate. Season with salt.
- When the gnocchi & cavolo nero is nice and crispy, reduce the heat and stir the butter, garlic and thyme into the pan. Continue to heat for a couple of minutes and then serve with a sprinkle of parmesan.