These hearty sweet potato gnocchi are ideal for a satisfying lunch.
Sweet potato gnocchi are a delicious and healthy alternative to classic Italian gnocchi. They're not only gluten-free but also rich in fiber and vitamins. In this recipe, they're combined with fresh spinach and aromatic cherry tomatoes and served with a creamy sauce made with cream and Parmesan cheese. These sweet potato gnocchi are quick to prepare and perfect for a simple yet sophisticated dinner. Let's get cooking!
Sweet Potato Gnocchi Recipe
2 servings, 45 minutes
Ingredients
- 1 sweet potato
- ½ cup ricotta cheese
- 1 1/2 cups of gluten-free flour of your choice
- salt and pepper
- ½ cup baby spinach
- 1 seed pad of our rocket microgreens
sauce
- 2 tbsp olive oil
- 1 cup of cream
- 2 cloves of garlic, diced
- 1 tsp rosemary
preparation
- Cook the sweet potatoes in boiling salted water for 20-25 minutes or until tender.
- Place the sweet potato flesh in a large bowl. Add flour, ricotta, salt, and pepper, and mix to form a dough. Knead the dough for another 5 minutes until it is easy to work with.
- Roll out the dough and cut it into 2.5 cm pieces.
- Bring a large pot of water to a boil and cook the gnocchi until they rise to the surface of the pot.
- After cooking, add 2 tablespoons of olive oil to a pan and fry the gnocchi for 2 minutes on each side. Add cream, garlic, and rosemary and simmer for 10 minutes. Toss the gnocchi a few times to mix well with the sauce.
- Add the spinach just before serving.
