Summary

Prep: 15 mins
Cooking: 10 mins
Ages: Toddlers to Teens
Difficulty: Easy peasy
Makes: 2 bowls

Ingredients

Sweet potato gnocchi

• 1 large sweet potato
• 1 cup flour (120g) plus extra for dusting
• 1 large egg, beaten
• 45 grams Parmesan grated
• 1 knob butter

Kale and crème fraiche sauce

• 50 grams of kale, finely chopped
• 50 grams of crème fraiche
• 20 grams Parmesan grated

Instructions

Sweet potato gnocchi

1. Wash your sweet potato and prick with a fork about 12 times.
2. Place in the microwave for 5-7 minutes until soft throughout (we used 850 Watt setting for 7 minutes). Alternatively if you prefer you can bake the sweet potato for 40 minutes in the oven at 180 degrees Celsius.
3. When cooked, cut the sweet potato in half and coop the flesh out into a bowl. Mash it using a fork, potato masher or a ricer.
4. Add the grated parmesan and flour gradually, and add the beaten egg.
5. Mix the dough just enough until it begins to hold together, and then stop. Do not knead the mixture. It will still be sticky but should hold together enough to make the gnocchi.
6. Remove the dough from the bowl and place on a lightly floured work surface.
7. Cut it into four pieces.
8. Roll each piece of dough into a tubular shape with your fingers, about 1.5 cm wide.
9. Cut the pieces into 1 cm sized pieces with a knife.
10. If you like a ridged look for your gnocchi, press each piece down onto a fork (optional).
11. Bring a medium saucepan of salted water to a boil and spoon the gnocchi in.
12. Boil until the gnocchi rise to the top of the water, and remove them with a slotted spoon. It will only take a few minutes for them to cook.
13. Heat the butter in a saute pan and fry the gnocchi over medium heat until they are crispy on the outside.
14. Add your desired sauce.
15. For our kale and crème fraiche sauce first add the chopped kale to the pan with the gnocchi and stir gently. Saute for a few minutes before adding the crème fraiche and grated parmesan cheese.
16. Serve immediately. If you would like, addd more grated parmesan to taste.

Sweet potato gnocchi – our step by step guide:

Prick your sweet potato with a fork (about 12 times) and cook.

Either bake in the oven for 40 minutes at 180 degrees or pop it in the microwave for 5-7 minutes.

When cooked, scoop the flesh out of your potato and mash it.

You can use a fork, a potato masher or a ricer. Just make sure that all of the lumps are out.

Add the grated parmesan cheese.

Then add the flour gradually to your mash, stirring gently after each addition.

Add your egg.

Stir gently until everything is combined.

If the dough isn’t holding together you can add a teaspoon of water.

You want the dough to be a little bit sticky but to hold together enough to roll out the gnocchi.

Don’t knead the dough or your gnocchi will be too doughy, mix just enough to combine.

Flour your work surface and tip the dough out.

Divide it into four equal pieces and roll them into tubular shapes with your hands.

Slice each of your dough rolls into pieces horizontally with a knife.

Each piece should be about 1 cm wide.

Grab a fork and press each piece down, making an indentation in your dough.

Bring a saucepan of salted water to the boil.

Add your gnocchi to the saucepan and boil until they float.

As soon as they rise to the top you can take them out with a slotted spoon.

It should only take a few minutes for them to cook.

Place your cooked gnocchi to one side on a plate and heat the butter in a saute pan.

Fry your gnocchi in the hot butter until they are nicely browned on each side.

Your gnocchi is now ready for the sauce of your choice.

To make our kale and crème fraiche sauce, add the kale to the pan with the gnocchi and saute for a few minutes.

Then add in your creme fraiche and parmesan cheese.

Heat everything through and serve immediately!

Enjoy these delicious and healthy sweet potato gnocchi!