Recipe: Sweet potatoes gnocchis
- 480g baked sweet potato
- 300g AP flour
- TT Salt
- TT Pepper
- A dash of olive oil
Bake your whole sweet potatoes in the oven (t 325) skin on.
Once potatoes have been cooked, remove the skin and mash it with a food meal. Put the flesh in a kitchen aid mixing bowl with the paddle and incorporate the sifted flour, salt, pepper and a dash of olive oil at low speed.
Divide the dough in 5 and spread long strips, use a little bit of flour if it’s sticking.
With a thin blade cut every inches to form the gnocchis.
Cook the gnocchis à l’anglaise in salted boiling water.
When they’re floating at the surface they’re ready!
- Olive oil, as needed
- 1 Ea Onions, fine dice
- 1 Garlic Clove, chopped
- 3 Sprigs Thyme
- 2 Ea. Bay Leaves
- 500g Fresh Roma Tomatoes or 500g Canned Tomatoes*
- 10g Fresh Oregano
- Salt TT
- Pepper TT
- Sugar TT
Sweat the onion, garlic, thyme and bay leaves in olive oil
Add the tomatoes, tomato paste, oregano and seasoning and simmer for about an hour
Correct the seasoning
Plate the gnocchis with the tomato sauce, Parmesan region shavings, mozzarella balls and zucchini circles.
*Sometimes, It is prefered to use tomato can if it’s not the good season for tomatoes