Sweet Potato Gnocchi with Mushroom Sauce

  • Sweet Potato Gnocchi with Mushroom Sauce
Ranking: 3 more votes required!

Rated 5 out of 5 based on 2 votes

Ingredients

  • 1 x large sweet potato
  • 1.5 cups chestful flour
  • 1/4 cup chickpea flour
  • 1/4 cup extra virgin olive oil
  • 3 x garlic cloves, crushed
  • 3 x spring onion (sliced)
  • 1 kg field mushrooms, sliced
  • 2 Tbls vegetable bouillion powder in 1 cup of water
  • 1 x large bunch of english spinach, torn
  • 2 handfuls frozen peas
  • 2 Tbls picked thyme leaves

Method

The picture is not a great one, but this dish is incredible – so so good, and fun to make the gnocchi with kids.

Serves 4

Gnocchi

1. Preheat the oven to180 degrees Celsius. Wrap the potato in alfoil, and bake the sweet potato for 45 minutes. Peel and remove the skin, and mash the flesh.
2. Add the flours and salt. Knead the dough.
3. When you can easily handle the dough, separate it into four each on a floured surface into long skinny ropes. Cut each roll into 1/2 inch gnocchi pieces. Press each piece of pasta lightly with the fork.
4. When you’re ready to cook your gnocchi, boil water just as you would normally for pasta. When they float to the surface of the water, let them cook for another 8 minutes. Strain the gnocchi from the water and rinse in cold running water in a colander.

Sauce

1. In a pan heat a small amount of olive oil and pan fry the gnocchi unti golden on each side, then set aside.
2. Using the same pan, add a dash more olive oil and sauté the garlic and spring onion for 3 minutes. Add the mushrooms and saute for an extra 5 to 7 minutes.
3. Add the stock, an extra dash of olive oil, the spinach, peas and season with salt and pepper. Continue to simmer, and once the spinach has wilted and liquid reduced, spoon the sauce over the gnocchi in serving bowls.
4. Sprinkle with the fresh thyme and season if desired with extra ground salt and pepper.

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  • This sounds amazing Courtenay, I love gnocchi but have never thought of using sweet potato! :)

    Reply

    by Matt Cook on 29/03/2013, 09:43
    Matt Cook
  • We love this.Good idea for dinner,thank you Courtenay

    Reply

    by ANNA LINHART on 02/04/2013, 17:31
    ANNA LINHART
  • You dont need to use chestnut flour – use any other flour and it will work just fine. I just really like chestnut flour in this dish because it has adds a really deep flavour (unusual for gluten free flours!)

    Reply

    by Courtenay Perks on 17/04/2013, 06:24
    Courtenay Perks