Sweet Potato Gnocchi

Food Main Courses Starters

Preparation time: 30 minutes Cooking time: 60 minutes

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Serves 6 as a starter, 3 as a main Servings

Ingredients

GNOCCHI

300g sweet potato mash

200g plain flour

30g parmesan cheese, grated

To taste salt and pepper

1 egg yolk

To taste nutmeg

SAUCE

80g butter

2 garlic cloves, finely chopped

To taste chilli (optional)

Handful dandelion or spinach leaves

50g fresh ginger, peeled and cut into little strips

200g raw tiger prawns, peeled and cut into pieces

100ml dry white wine

Method

GNOCCHI
Add flour, cheese, seasoning and egg to the cooled mash and knead until all the ingredients hold together
Roll out dough on a dusted surface. Divide into smaller pieces and roll out into a long thin sausage approximately 1.5cm thick. Roll each strip in flour
Cut into 1.5cm long pieces and toss in more flour so they don’t stick together
Place a clean cloth over a tray, dust with flour before placing the gnocchi on it (the cloth will stop the gnocchi from sticking to the tray)
Cook gnocchi in a large pan of gently boiling salted water for approximately 3 minutes, or until they float to the top
Lift the gnocchi from the water with a perforated spoon, or colander
SAUCE
Place ¼ of the butter in a sauté pan with garlic and chilli
Cook until lightly golden, add prawns and cook for a few more minutes
Add the wine and reduce by half
Turn the heat down before adding the ginger and the rest of the butter, carry on shaking the pan over the heat until the butter is totally melted and it has been amalgamated
into the sauce
To serve add the cooked gnocchi and then the dandelion or spinach leaves to the sauce, toss and serve