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Sweet Potato Gnocchi with Swiss Chard

Sweet Potato Gnocchi with Swiss Chard
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Home Food & Drinks Recipes Cooking Sweet Potato Gnocchi with Swiss Chard

Sweet Potato Gnocchi with Swiss Chard

Dumplings

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 g sweet potatoes, peeled and chopped
3 tablespoon(s) olive oil
250 g plain flour
1 egg, lightly beaten
1.5 teaspoon(s) salt
1 onion, finely chopped
4 stalk(s) swiss chard, cut into thick strips
1 garlic clove, finely chopped
pinch(es) salt
pinch(es) pepper
50 g freshly grated Parmesan, to serve
  • Preheat the oven to 200°C.
  • Spread the sweet potato pieces out on a baking tray lined with baking paper and drizzle over 2 tablespoons of the olive oil.
  • Bake the sweet potatoes for about 25 minutes until tender. Transfer to a bowl, mash until smooth and leave to cool slightly.
  • 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.
  • 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.
  • 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.
  • 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.
  • Add the gnocchi, mix carefully and serve with grated Parmesan.
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