Chicken soup with breadcrumb dumplings
Classic, good: you will certainly remember chicken soup from your childhood. Combined with...
Sweet Potato Gnocchi with Swiss Chard
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.
