John Myers
Basic Recipe: Sweet Potato Gnocchi
The perfect basic recipe: sweet potato gnocchi recipe with a picture and simple step-by-step instructions.
Additionally at will:
- 1 cm Ginger
- 1 tsp Turmeric
- 1 Msp Cinnamon
- 1 Msp Rose paprika powder
- 180 g Wholemeal spelled semolina
- 100 g Wholemeal spelled flour
- 1 tsp Salt
- 1 Msp Grated nutmeg
- Grated Parmesan
- Dried thyme
- Cut the sweet potatoes in half and place them on a baking sheet lined with baking paper with the cut surface facing up. Bake in a preheated oven at 180 degrees top / bottom heat for approx. 35 – 45 minutes until they are cooked. Simply prick in with a fork to see whether the sweet potatoes are already soft.
- Then let it cool down slightly and then remove it from the shell. Puree briefly in the blender and then knead with the other ingredients to form a dough. If necessary, add a little flour or semolina depending on the consistency of the dough.
- Cover the dough and let it rest in the refrigerator for about 30 minutes. Then shape into long, thin rolls on a work board dusted with flour or semolina and cut each into approx. 2 cm pieces. Bring this into a gnocchi shape between your hands and then gently press in with a fork to create the typical gnocchi shape. I always freeze some of the gnocchi here at this point.
- Heat some butter, olive oil, coconut oil, ghee etc … in a pan and briefly fry the gnocchi all around. So far, the basic recipe is already ready. When frying, I add grated Parmesan and some dried thyme over it.
- The gnocchi are suitable both as a side dish and as a main course. As a modification, you can also use pumpkin instead of sweet potato. I’m really excited about the beautiful, rich color of the gnocchi.
- This fits e.g. a quick zucchini tomato sauce. To do this, cut a zucchini into small slices and fry in oil. Season to taste. A glass of Arrabiata tomato sauce without additives, season again to taste. Refine with grated Parmesan and lots of herbs.
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