Recipe Tip: Sweet Potato Gnocchi with Swiss Chard

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.



    1. Step 1

      Preheat the oven to 200°C.
    2. 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.
    3. Step 3

      Bake the sweet potatoes for about 25 minutes until tender. Transfer to a bowl, mash until smooth and leave to cool slightly.
    4. 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.
    5. 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.
    6. 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.
    7. 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.
    8. Step 8

      Add the gnocchi, mix carefully and serve with grated Parmesan.