Sweet Potato Gnocchi

3 ingredient Sweet Potato Gnocchi, simple right? Absolutely delicious! Topped with a creamy cheese sauce and crispy bacon lardons. This makes a very comforting and hearty meal.

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Cook: 40 MINS

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Peel and cut sweet potato, then steam for 15-20 mins, until you can easily poke a fork through the sweet potato. Remove from steamer and allow to cool for 3-4 mins, then mash until smooth.
Season sweet potato with a little salt and pepper, then add plain flour and mix until combined. Once completely combined, roll out sweet potato mixture onto a lightly floured surface and knead for 4-5 mins, as if you were making pizza dough. If it’s too sticky and is sticking to your surface, then add small amounts of flour to mixture and continue to knead.
Split mixture into 4 dough balls, half will be to freeze for a later date. Roll the other two dough balls into a long sausage approximately 1” thick, then cut into gnocchi approximately 1” inch wide.
Heat olive oil in a non-stick pan and sauté garlic for 1 min, then add gnocchi and bacon lardons. Fry until bacon lardons are crispy and sweet potato gnocchi begins to show colour on the outside. Add leftover chicken at this point, if you wish.
For the cheese sauce, melt butter in a pan on a low heat and add plain flour. Whisk butter and flour together until combined, then gradually add semi-skimmed milk whilst constantly whisking. Aim to whisk out any lumps as the sauce incorporates and you add remaining milk. Add garlic granules, onion granules and a crack of black pepper. Once sauce has reduced to desired consistency, stir in low fat cheese and allow to melt.
Drizzle cheese sauce onto sweet potato gnocchi and garnish with fresh parsley before serving.

Nutritional Info

Per serving: 

Cals – 626 

Carbs – 89g 

Protein – 28.4g 

Fat – 16g 

Ingredients

Serves 4

For the sweet potato gnocchi:

  • 750g of sweet potato.
  • 250g of plain flour.
  • Salt and pepper to season.
  • Tbsp of extra virgin olive oil.
  • 2 cloves of garlic - finely chopped
  • 100g of bacon lardons.
  • 200g of leftover roasted chicken breast (optional).

For the cheese sauce:

  • 20g of unsalted butter.
  • 2 tbsp of plain flour.
  • 1 pint of semi-skimmed milk.
  • Tsp of garlic granules.
  • Tsp of onion granules.
  • 100g of low fat cheese, we used a mix of cheddar and mozzarella.

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