To make the Gnocchi.
OVEN: Preheat the oven to 200C fan-forced. Poke a few holes in the unpeeled sweet potato with a fork, and then bake on oven rack for 40 mins or until tender. You will know its cooked when a knife can be pressed into the center rather easily.
MICROWAVE: Poke a few holes in the unpeeled sweet potato with a fork, wrap in a damp paper towel and place on a microwave-safe plate, and microwave in 2 min bursts until very soft, (about 7 minutes depending on wattage of microwave).
Heat water. Heat a medium saucepan pan of salted water to a boil.
When the sweet potato is tender: Combine the salt and 3/4 cup of the flour onto a work surface. Make a well in the middle of the flour mixture.
Using tongs and a tea towel, open out the sweet potato and using a spoon scape flesh into a bowl, discarding the skin. Mash with a fork or potato masher.
Add warm sweet potato to flour mixture, flour your hands and begin working the sweet potato into the flour. Continue to work the mixture until it’s fully combined. You don’t want the dough to be sticky so keep adding flour until you get a nice dough. This *could* take a decent bit of extra flour if your potato was on the larger side.
Shape the Gnocchi Once combined, using a light touch, roll the dough into a ball and cut it into four even pieces. Roll each piece into a long log that’s about 1-2cm thick.
Cut the gnocchi into 2cm pieces. Gently toss each piece into extra flour on bench to ensure that it’s dry and not sticky at any edges. Continue until you’ve cut out pieces from all of the dough. The gnocchi can be stored in the fridge for 2 days.
To cook the Gnocchi: Add the gnocchi to the pan of boiling water and let cook for a couple minutes. Once the gnocchi floats to the surface of the water, let it boil for 30 more seconds and then remove it from the water using a slotted spoon to a sieve placed over a bowl. Drain.
To Coat in Sauce. Heat 2 tsp oil in a frypan over medium heat, add one portion of gnocchi, toss with your selected ingredients and serve.
You can substitute gluten-free plain flour for the plain flour in the dough.
You can substitute coconut oil or plant-based butter, cashew cheese, coconut cream or coconut milk if dairy free.
1 medium sweet potato, about 450g
1 cup plain flour*, plus 1/2 cup, extra for dusting
1 teaspoon salt
Sauce of your choice such as:
Napoli – Tomato pasta sauce
Toppings of your choice such as:
Shredded ham or drained canned tuna
Shredded barbecue chicken
Broccoli florets, halved
Peas or shredded carrot
Grated tasty cheese or dollops of ricotta
Baby spinach leaves
Olive oil*, salt and pepper
Oven or Microwave
Small bowls for ingredients
Potato masher or fork
Chopping board and knife
Medium saucepan of simmering water
Sieve placed over a bowl
Slotted spoon or large kitchen spoon
Serving spoon and serving bow