Sweet Potato Gnocchi with Swiss Chard

Sweet Potato Gnocchi with Swiss Chard

Photo Provided

Sweet Potato Gnocchi with Swiss Chard

Sweet Potato Gnocchi with Swiss Chard

Photo Provided

Ingredients

750
g
sweet potatoes, peeled and chopped
3
tablespoon
olive oil
250
g
plain flour
1
egg, lightly beaten
1.5
teaspoon
salt
1
onion, finely chopped
4
stalk
swiss chard, cut into thick strips
1
garlic clove, finely chopped
pinch
salt
pinch
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.