Treat yourself to this ultimate winter comfort food for those colder nights with our gluten free, dairy free and vegan sweet potato gnocchi. Any at-home chef will be able to follow this five ingredient dinner recipe, perfecting the golden potato pillow of incredible flavour.
For a delicious Nodo touch on the traditional Italian dumpling, we use sweet potato. Not only does this result in a beautiful golden colour, the texture of the gnocchi will be lighter and fluffy, leaving you full but not stuffed.
Try out our tasty sweet potato gnocchi just in-time for the cooler weather with this recipe from Nodo.
Whisk the egg, then add to the sweet potato mixture. Stir until combined.
Tip the sweet potato dough out onto a large floured surface. Roll into a large ball and then cut into four equal portions.
Roll each portion out into a long sausage shape using lightly floured hands. It should be about 1cm thick, and lightly coated with flour.
Cut the gnocchi into pieces that are roughly 1cm in length.
When you're ready to cook:
Bring a large pot of water to the boil, and add 2 teaspoons of salt.
Add your pasta sauce to a large pan and bring to a simmer. Be sure to keep this warm.
When the water has boiled, add the gnocchi pieces to the cooking water in small batches. Wait until the sweet potato gnocchi pieces float to the top, and then using a slotted spoon, transfer the gnocchi straight into the warm pasta sauce.
Repeat in batches until all of the gnocchi pieces have been cooked and added to the pasta sauce.
Gently stir to ensure the pasta sauce coats the gnocchi.
Serve at dinner with friends or family.
Nodo notes: You can roast the sweet potato ahead of time, but we don't recommend boiling or steaming as this adds water to the dough.
You can prepare the dough the day before though — just cling wrap tight and store in the fridge!
