After trying some amazing gnocchi at my birthday dinner the other week I decided to try whipping up my own batch of sweet potato gnocchi. I roasted the sweet potato beforehand and it turned out really tasty. They are so filling so you don't need many and they are very versatile - before cooking you can freeze in batches to take out at a later date and they work with a huge variety of sauces. The night after I had some leftover cooked gnocchi and I panfried them - so delicious!
- 3 small sweet potatoes, roasted
- 2 tbs olive oil
- Salt and pepper
- Approximately 2 cups flour (or use gluten-free flour)
- Chop the sweet potato up into small cubes and toss with olive oil and salt and pepper. Roast for approximately 20 minutes in a 200 degree Celsius oven.
- Process sweet potato until it forms a smooth puree.
- Add the flour and kneed
- Roll into small gnocchi cylinder shape and press with a fork.
- To cook, place batches in boiling water and remove from the water when cooked (this is when they float to the surface).
Sweet potatoes are a great source of vitamin C, which is important for keeping the immune system healthy and maintaining the skins youthful elasticity. It is also very high in vitamin B6 and contains vitamin D. Sweet potato also contains iron, which is important in immune functioning, adequate energy, production of red and white blood cells and protein metabolism. It is also a great source of magnesium.