I can claim absolutely no credit for this post but it is just too damn tasty not to share. I saw the recipe on ‘Top With Cinnamon‘ and knew I had to make it; I am definitely a member of the pesto fan club and James loves sweet potato. As it happens, I’m also a huge gnocchi fan and I have to say, perhaps disloyally to the versatile and delicious white potato, that sweet potato gnocchi is pretty damn fine. I very slightly altered the pesto recipe but nothing major. I also microwaved the potatoes until cooked, instead of baking them because I was short on time. It seemed to work fine!
Top With Cinnamon is an amazing blog, with food photographs that make me want to cry with envy, you should definitely go and check it out!
Gnocchi is a great thing to make in bulk and freeze in portions to have on hand for a quick and easy meal. It cooks from frozen in a matter of minutes.
A note on wild garlic: IT IS DELICIOUS, it is beautifully peppery. Try it.
Ingredients: (Makes 6-8 servings of gnocchi)
- 1 kg of sweet potatoes
- 125 g of ricotta (you could even make your own, it is so worth it, every single time)
- 30 g of finely grated Parmesan
- 1 tsp of salt
- A pinch of black pepper
- A pinch of freshly grated nutmeg
- 1 egg
- 280 g of white spelt (or plain) flour, plus extra for dusting
For the pesto:
- A small handful of fresh sage (~10 g)
- A large handful of fresh basil leaves (~30 g)
- A large handful of wild garlic (~30 g)
- A generous pinch of salt
- 2 tbsp of olive oil
- 2 tbsp of water
- The juice of one lemon
- 4 cloves of garlic
- 60 g of Brazil nuts (or pine nuts or cashew nuts)
- Pierce the potato skins with a fork and then place them in the microwave for 10-15 minutes (depending on how powerful your microwave is) until they are cooked through (they should be quite squishy, a technical term).
- Whilst your potatoes are cooking, make the pesto. Place all the ingredients in a blender or food processor and blitz until you have the desired consistency. How smooth or chunky you like your pesto is a luxury I’ll leave up to you.
- Once your potatoes are cooked, take them out the microwave and leave them until they are cool enough to handle. Slice them down the middle and scoop the flesh out into a food processor. Blitz until smooth.
- Add the ricotta, Parmesan, salt, pepper and nutmeg into the blender and blitz again.
- Add the egg, blitz and then finally add the flour. Blitz until a dough forms.
- Chill the dough in the fridge, wrapped in clingfilm, for at least 2 hours.
- Dust your work surface with plenty of flour and divide your dough into 8 chunks, this makes it easier to handle. Roll each chunk out into a thin sausage and then chop into 1 inch chunks, (see this post for helpful pictures). I like rustic gnocchi but Izy has great step by step pictures in her original post, if you’d like to shape your gnocchi.
- If you’re freezing your extra gnocchi, line a baking tray and spread the gnocchi out on it and place in the freezer. Once frozen scoop them up into a freezer bag; freezing them on a tray makes sure that they don’t stick together into one lump.
- To cook the gnocchi, boil a pan of water and drop the gnocchi into it. Once it floats, it is cooked. Drain the pan and toss the gnocchi in pesto, sprinkle with Parmesan and serve. I served mine with chicken and spinach but it is delicious as a dish in its own right.