Recipe Tip: Sweet Potato Gnocchi with Swiss Chard
Top Recipe. All ingredients and tips for getting it right. In her new cookbook 'Fresh & Simple', Anastasia Lammer shows how beautifully these fluffy sweet-potato gnocchi go with the gently bitter flavour of swiss chard. This dish makes a wonderful weeknight supper.
Ingredients
- 750 gsweet potatoes, peeled and chopped
- 3 tablespoonolive oil
- 250 gplain flour
- 1egg, lightly beaten
- 1 ½ teaspoon(s)salt
- 1onion, finely chopped
- 4 stalk(s)swiss chard, cut into thick strips
- 1garlic clove, finely chopped
- pinch(es)salt
- pinch(es)pepper
- 50 gfreshly grated Parmesan, to serve
Instructions
Step 1
Preheat the oven to 200°C.Step 2
Spread the sweet potato pieces out on a baking tray lined with baking paper and drizzle over 2 tablespoons of the olive oil.Step 3
Bake the sweet potatoes for about 25 minutes until tender. Transfer to a bowl, mash until smooth and leave to cool slightly.Step 4
Add the flour, egg and salt to the sweet potatoes and mix with your hands. The mixture should still be moist but no longer stick to your hands – add a little more flour if necessary.Step 5
Divide the mixture into 4 long sausage-shaped cylinders and cut them into 2cm pieces to form the gnocchi. Place on a well floured surface to prevent sticking.Step 6
Cook the gnocchi in batches in a large pan of gently simmering salted water until they rise to the surface, about 5 minutes. Lift out with a slotted spoon, drain, place in a bowl and keep warm.Step 7
Heat the remaining olive oil in a pan, add the onion and cook gently, stirring. Add the chard and the garlic and cook, stirring, for about 5 minutes. Season with salt and pepper.Step 8
Add the gnocchi, mix carefully and serve with grated Parmesan.