Sweet Potato Gnocchi with Seared Cherry Tomatoes and Spinach Sauce is a rich and healthy dinner. Garnish Sweet Potato Gnocchi with Seared Cherry Tomatoes and Spinach Sauce with crisp sage leaves, a drizzle of melted butter, shaved parmesan, pine nuts and a sprinkle of sea salt.
Sweet Potato Gnocchi with Seared Cherry Tomatoes and Spinach Sauce Recipe
Serves 6
Prep time: 30 mins
Cooking time: 35 mins
Ingredients:
500g sweet potato, peeled and roughly chopped
200g firm ricotta, drained on paper towel
¼ cup (20g) finely grated parmesan cheese
1 cup (150g) plain flour
60g salted butter
¼ cup (60ml) olive oil
18 sage leaves
2 punnets (500g) cherry tomatoes, halved
1 clove garlic, peeled and thinly sliced
120g baby spinach leaves
½ cup (125ml) vegetable stock
Shaved parmesan, to serve
Toasted pine nuts, to serve
Method:
Preheat oven on steam at 100ºC. Place sweet potato on a solid steamer tray and steam for 25 minutes or until tender; remove and allow to cool slightly.
Pass sweet potato through a potato ricer or mash with a fork on a clean bench top; create a well in the centre. Add ricotta, parmesan, flour and season to taste with salt and pepper; mix with your hands until a soft dough is formed.
Cut the dough into two portions; roll each into a log about 3cm thick. You should get two logs around 40-45cm long. Cut the logs into 2cm thick slices. Arrange on a lightly oiled perforated steamer tray and steam for 5 minutes. Remove and set aside.
Set the oven to the keep warm function. Heat a large frying pan over a medium-high heat (induction setting 6-7). Add 1 tablespoon each of butter and oil; when butter is melted and foamy, add sage leaves and cook for 30 seconds or until crisp. Remove sage, drain on kitchen paper and set aside.
Add tomatoes and garlic to the frying pan and cook until tomatoes are just blistered. Add spinach and stock; bring to the boil, and simmer just until spinach has wilted. Season to taste with salt and pepper; keep warm.
Add remaining butter and oil to a large frying pan and cook until frothy. Add half of the steamed gnocchi and cook for 2 minutes on each side or until golden. Remove from the pan and set aside in the oven to keep warm. Repeat with remaining gnocchi.
To serve, divide spinach sauce between six serving bowls. Nestle a few pieces of gnocchi into the sauce and arrange cherry tomatoes over the top. Garnish with sage leaves, a drizzle of any remaining melted butter, shaved parmesan, pine nuts and a sprinkle of sea salt.
Smart Tips:
To keep items warm while preparing, you can utilise the keep warm function on your steam oven, set to 70ºC. If you don’t have a steam oven, simmer sweet potato in a saucepan of water; when gnocchi are ready to cook, simmer in boiling water.
If your ricotta is firm, pass it through a sieve or potato ricer to make it smooth and creamy.
Recipe from Culinary Expert Tiffany Page, from Winnings Appliances, leading kitchen and laundry specialist. Image credits: photographer Alan Benson and food stylist Emma Knowles.
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