PastaPotatoSweet Potato

Sweet Potato Gnocchi

A modern twist on the traditional white potato gnocchi, we’ve chosen to use sweet potato to add colour and sweetness to this dish, and to fry the gnocchi for extra bite. Served with cavolo nero (also known as the ‘Tuscan kale’), this recipe is a delicious way to pack two nutritious vegetables into your meal.

Prep Time: 1 1/2 hours
Cooking Time: 10 mins
4 people

Used in this recipe

Ingredients

3 medium sweet potatoes
115g spinach
2 egg yolks
1/2 tsp salt
300g plain flour
2 tbsp Filippo Berio Classico Olive Oil
200g cavolo nero, stalks removed
2 garlic cloves, finely chopped
1 red chilli, finely chopped
Parmesan for grating (omit to make Vegetarian)
Filippo Berio Extra Virgin Olive Oil to drizzle

Method

Preheat the oven to 200ºC, line a roasting tray with baking parchment and place the sweet potatoes in the oven for 40-50 minutes until tender. Remove when cooked and leave to cool.
Wilt the spinach in a pan with a little water and leave to cool in a sieve. Squeeze out excess water, coarsely chop and set aside.
When cool, halve the sweet potatoes and scoop the flesh into a large bowl. Mash until smooth, add the chopped spinach, egg yolks, salt and mix well.
Add the flour in small batches until you have a workable dough. (You may not need to add all the flour.)
On a floured surface, divide your dough into 4 and roll each portion into a log about 1.5cm thick. Cut into individual pieces around 2cm long. Once shaped, place on a tray and then into the fridge for about 30 minutes to firm up.
Bring a large pan of salted water to the boil. Add the cavolo nero and boil for 3-4 minutes. Remove and leave to cool slightly – keeping the water. When cooled, roughly chop.
Remove the gnocchi from the fridge. Gently place the gnocchi into the water and cook until they rise to the surface (should take 2-4 minutes). Cook these in batches so they don’t stick together; then, using a slotted spoon, remove the gnocchi from the pan and onto a cooling rack to dry.
In a large frying pan, cook the garlic in Filippo Berio Classico Olive Oil on a low heat for 2 minutes. Add the chilli and cook for a further two minutes.
Add the gnocchi to the pan and fry until lightly coloured. Add the cavolo nero for 1-2 minutes to heat through. Serve with grated Parmesan, fresh black pepper and a good drizzle of Filippo Berio Extra Virgin Olive Oil.

Classico Olive Oil

From £10.99

This versatile all-purpose Olive Oil is excellent for sautéing, grilling and roasting or as a base for sauces. Delicious with everything from meat and poultry to your favourite vegetables. Oil comprising exclusively olive oils that have undergone refining and oils obtained directly from olives.