Sweet potato gnocchi

No rich sauces here - this trattoria fave gets its spark from colourful vegies.

Recipe «Sweet potato gnocchi» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 50g sweet potato, unpeeled, 400g Red Delight potatoes, unpeeled, 150g plain flour, 1 egg yolk, 2 tbsp chopped fresh basil leaves , 1 1/2 tbsp Red Island Extra Virgin Olive Oil, 150g baby spinach leaves, 20g shaved parmesan , 200g green round beans, steamed.

Ingredients:

• 50g sweet potato, unpeeled 
• 400g Red Delight potatoes, unpeeled 
• 150g plain flour 
• 1 egg yolk 
• 2 tbsp chopped fresh basil leaves 
• 1 1/2 tbsp Red Island Extra Virgin Olive Oil 
• 150g baby spinach leaves 
• 20g shaved parmesan 
• 200g green round beans, steamed 

Instructions

1. Place the combined potato in a saucepan. Cover with cold water. Bring to boil over medium-high heat. Cook for 25-30 minutes until tender. Drain. Set aside to cool. Peel.
2. Mash potato until just smooth. Press one-quarter of potato through a sieve into a bowl. Repeat in 3 more batches. Add flour, egg yolk and basil and stir until a firm, slightly sticky dough forms.
3. Turn onto a lightly floured surface and knead until smooth. Divide into 4 even portions. Roll each to a 2cm-thick log. Use a flat-bladed knife to cut logs into 2cm pieces. Transfer to a lightly floured tray. Place in the fridge.
4. Bring a saucepan of water to the boil. Cook one-third of gnocchi for 2 minutes until they rise to the surface. Use a slotted spoon to transfer to a baking tray. Repeat in 2 more batches.
5. Heat half the oil in a frying pan over medium heat. Add spinach and stir for 1 minute until just wilted. Add gnocchi and cook for 1 minute until heated through. Divide gnocchi and spinach among bowls and drizzle with remaining oil. Season. Top with parmesan and serve with the beans.