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02/17/2025 09:4702/17/25 22:47 Australian Eastern Daylight TimeIGA Recipes – Sweet Potato GnocchiReminder – Sweet Potato Gnocchihttps://www.iga.com.au/recipes/healthy-living/sweet-potato-gnocchi-2/
Ingredients
6Serves*
500g sweet potatoes
1/2cup ricotta
1/2cup pecorino cheese, grated
2cups tipo 00 Flour or plain flour
1egg
3/4tsp salt
1cup peas, blanched
2tbsp extra virgin olive oil
3garlic cloves, crushed
1tbsp parsley, chopped
1tbsp basil, roughly chopped
1tbsp mint, chopped
1lemon, cut into wedges
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed
Method
Preheat the oven to 190C.
Pierce sweet potatoes with a fork or a sharp knife. Place on a baking tray and roast in the oven for about an hour or until the sweet potatoes are soft. Remove from the oven and let them cool.
In a large bowl, add the scooped out flesh of the sweet potato and mash. Stir in the ricotta, pecorino, egg, salt, flour and knead until you have a soft dough.
Cut the dough into 6 pieces, roll each piece into a log, flouring as you go along to prevent sticking. Cut into bite size pieces and roll onto a gnocchi board or the back of a fork.
Bring a large saucepan of salted water to a boil, add the gnocchi and stir occasionally to prevent them from sticking to the bottom of the pan. When they float to the surface, the gnocchi is ready. Drain. Reserve a small amount of gnocchi cooking water.
Return pan back to heat, drizzle olive oil, saute the garlic for 1-2 minutes then add the gnocchi. Add the parsley, basil, mint, parmesan, a splash of the gnocchi cooking water and toss to emulsify.
Serve with lemon wedges and extra parmesan on top if desired.
More about this recipe
Nutrition per serving
Calories 414.61kcal/1734.72kj
Total Fat 14.25g
Carbs 60.18g
Sugars 6.02g
Protein 13.75g
Sodium 558.78mg
Fibre 5.15g
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