Lemony sweet potato gnocchi
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 35 minutes |
| Prep Time: | 30 minues |
Ingredients
- 1 egg, lightly beaten
- 250 g flour, plus extra for dusting
- 1 pinch nutmeg, freshly grated
- flaky salt and ground black pepper, to taste
- olive oil, to drizzle
- 4 small spring onions, finely chopped
- 1 red chilli, roughly chopped
- 2 to 3 Tbsp Italian parsley, roughly chopped
- 1/2 cup creme fraiche
- 1.5 kg sweet potatoes, cooked & mashed
- 3 Tbsp lemon juice
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Make sure the potato is well mashed. For a softer, textured gnocchi, press the mash through a sieve or ricer.
- While the potato is still warm, mix in the egg, flour, nutmeg and seasoning to make a soft, warm dough.
- Cover with a tea towel. Break off pieces and roll into small balls. Flatten with your thumb and place on a floured baking tray.
- Cook in batches in salted boiling water, until they rise to the surface.
To make the sauce:
Heat the oil in a frying pan and add the remaining ingredients.
To serve:
Gently fold the gnocchi into the sauce and eat it straight away.
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