family meals

tomato-sauced gnocchi made of sweet potatoes

Try the delicious gnocchi made with both white and sweet potatoes. The accompanying tomato sauce and sweet potatoes both contribute to your daily five servings of vegetables.

Nutrition per serving

  • kcal507
  • fat9g
  • saturates3g
  • carbs85g
  • sugars0g
  • fibre13g
  • protein16g
  • salt0.3g

Prep:40 mins     Cook:1 hrs 10 mins

Ingredients:

  • Sweet potatoes, 350g.
  • 4 potatoes for baking (950g).
  • 200 grams of whole-wheat spelled flour, plus more if necessary.
  • 1 tablespoon of olive oil.
  • 4 grated, finely minced garlic cloves.
  • 1 to 2 fresh chilies, deseeded and chopped finely.
  • 600g of diced, big, vine-ripened tomatoes.
  • 15g of chopped basil.
  • 50g of finely grated vegan Italian hard cheese

Method:

1. Set oven temperature to 200°C/180°F fan/gas 6. Place both varieties of potatoes on a baking sheet, poke them all over with a fork, and bake for 50 to 60 minutes, or until a knife slides in with ease. To enable extra steam to vent as they cool, cut each potato in half.

2. Prepare the sauce in the meanwhile. Garlic and chilies are fried in oil over medium heat until they are tender. To make a thick sauce, add the tomatoes, toss in half of the basil, cover, and cook at a low temperature for 20 to 30 minutes.

3. After the cooked potatoes have cooled enough to handle, mash them thoroughly until they are smooth. Carefully peel and discard the skins. Add a little more flour if necessary after stirring in the flour and briefly kneading the ingredients with your hands to form a dough.

4. Divide the dough in half, wrap one half, and store the other in the fridge for future use. Will remain refrigerated for three days at most. The leftover dough should be divided into fourths, rolled into sausages about 28 cm long, and then cut into uniform bite-sized pieces. If desired, lightly press the surface with the back of a fork to make ridges, then set aside, evenly spaced.

5. Boil a big pot of water, add the gnocchi, and cook for 2-4 minutes, or until they float to the top. Remove them with a slotted spoon. They should not be overcooked or they will crumble. Add half the leftover basil, half the tomato sauce, and half the cheese before tossing. The remaining portion can be refrigerated for up to three days. The remaining gnocchi should be prepared as directed in step 4, reheated in the sauce, and served as before with the remaining basil and cheese.

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