Comfort Easy Vegetarian

Sweet Potato Gnocchi

The perfect dish for those who want something comforting, tasty and also meat-free - our homemade Sweet Potato Gnocchi!

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Cook: 30 mins

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Preheat your oven to 200°C/ 400°F. Bake your sweet potatoes until soft.
Once baked remove from oven, allow to cool and then remove skin. Transfer to a mixing bowl, season with salt and pepper and then mash your sweet potato until smooth.
Now, mix the flour in with the sweet potato until it forms a dough. Transfer your dough to a lightly floured surface, knead for a few mins, then form a ball. Split your dough ball into quarters, remove half of your dough and freeze for another time.
Roll your remaining dough into a long thin rope and then cut into small dumplings.
Now, heat tbsp of olive oil in a pan and add garlic and chilli. Fry for 2 mins then add chopped tomatoes, basil and red wine vinegar. Give it a stir and leave to simmer for 10 mins on a medium heat.
Meanwhile, boil a saucepan of water and blanch your sweet potato gnocchi for 3 mins, then drain and set aside.
Now back to the sauce. Add basil and cherry tomatoes, stir and leave to simmer 5-10 mins.
Then, add your gnocchi to pan, coat it in the tomato sauce. Garnish with parmesan and a couple basil leaves.

Nutritional Info

Cals – 484
Carbs – 89g
Protein -10g
Fat – 10g

Ingredients

Serves Serves 2

For The Gnocchi

  • 2 sweet potatoes - washed
  • 250g of plain flour
  • Salt and pepper to season

For The Sauce

  • Tbsp of extra virgin olive oil
  • 2 closes of garlic - finely sliced
  • 1 red chilli - deseeded and finely chopped
  • 1/2 a tin of chopped tomatoes
  • Tsp of red wine vinegar
  • Approx 10 cherry tomatoes - cut in halves

To Garnish

  • Grated parmesan
  • Basil

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Vegan Alternatives

For The Gnocchi

  • 2 sweet potatoes - washed
  • 250g of plain flour
  • Salt and pepper to season

For The Sauce

  • Tbsp of extra virgin olive oil
  • 2 closes of garlic - finely sliced
  • 1 red chilli - deseeded and finely chopped
  • 1/2 a tin of chopped tomatoes
  • Tsp of red wine vinegar
  • Approx 10 cherry tomatoes - cut in halves

To Garnish

  • Basil

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