Sweet Potato Gnocchi With Goats Cheese and Wilted Salad |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Great use of left over mashed sweet potato. Light and fresh with lots of flavour. Ingredients:
1 kg sweet potato |
125 g parmesan cheese |
1 pinch nutmeg |
500 g plain flour |
2 egg yolks |
100 g rocket |
100 g spinach |
1 tablespoon olive oil |
2 tablespoons balsamic vinegar |
1 garlic clove, roasted |
300 g goat cheese (diced) |
1/4 bunch basil leaves |
150 g sun-dried tomatoes |
salt |
pepper |
Directions:
1. Gnocchi:.
2. Steam or boil potatoes until cooked through and soft.
3. Peel potatoes and pass through mouli or ricer, make a well in the centre.
4. Add flour,nutmeg, parmesan and egg yolks and mix into a soft dough, Adjust seasoning.
5. Roll into a sausage shape and cut into bite size pieces.
6. Blanch gnocchi in salted boiling water when gnocchi floats to top its cooked.
7. Scoop with a spider and refresh in ice cold water then drain.
8. To serve:.
9. Heat olive oil in a frypan. Add garlic and tomatoes and balsamic vinegar to the pan, add gnocchi, and toss in pan. Add the greens and allow to wilt slightly, season to taste.
10. Place in a bowl and crumble the goat cheese over the top.
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