Easy Sweet Potato Gnocchi with Creamy Spinach Sauce
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
4
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Calories
416 kcal
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Course
Main Course
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Cuisine
Italian
Easy Sweet Potato Gnocchi with Creamy Spinach Sauce
Description
The gnocchi dough forms by boiling cubed sweet potatoes until soft then mashing and heating them to remove moisture. Flour and salt are incorporated little by little to create a supple dough, which is divided and rolled into strips. Cutting into small pieces and pressing fork marks help hold sauce once cooked. The gnocchi can be refrigerated before cooking.
The creamy spinach sauce starts with heating neutral oil to soften chopped onion and garlic. Fresh spinach is added and cooked until wilted, then plain yogurt and ground nutmeg blend in to create a mild sauce with a hint of warmth. Salt and pepper season to taste.
Boiled gnocchi finished with the spinach sauce make a comforting dish showcasing sweet potato’s natural sweetness balanced by the gentle creamy sauce. This vegetarian recipe relies on simple ingredients to highlight textures and flavors.
Ingredients
For the Sweet Potato Gnocchi
- 1 lb sweet potato or 2 cups/500g mashed sweet potatoes, medium
- 2 cups all-purpose flour plus extra for dusting, 250g, plain flour
- 1 teaspoon salt sea salt
For the Creamy Spinach Sauce
- 1 tablespoon neutral cooking oil generic cooking oil
- ½ onion chopped
- 2 cloves garlic minced
- 2 cups spinach
- 1 tablespoon PLAIN yogurt or soya cream, or sour cream
- ¼ teaspoon ground nutmeg
- salt
- black pepper
Instructions
For the sweet potato gnocchi
- Peel the sweet potatoes and cut into 1" cubes. Add to a pot of boiling water and boil until soft, about 12 minutes.
- Heat the mashed sweet potato in a pot to remove excess moisture. If there are still any lumps in the mashed potato, mash it again until smooth. Allow the potato to cool.
- In a large bowl, mix the mashed potato with half of the flour, and the salt, and mix well. Add more flour, a little at a time, to get a thick dough consistency. You may not need all of the flour. Knead the dough well to ensure the flour is all incorporated.
- Divide the dough into four equal pieces and on a lightly floured surface, roll each piece into a long thin strip - about ½ inch thickness. Make a cut every 3cm, to create equal bite-sized pieces.
- Lightly dust each piece with flour, and press on them gently with a fork to create small indentation marks. Store in the fridge until ready to cook.
For the creamy spinach sauce
- Heat the oil in a pan over medium heat. Add the onion and cook for a few minutes until translucent, then add the garlic and cook, stirring, for a further minute. Add the spinach and cook until it wilts.
- Transfer the spinach mixture, along with the cream and nutmeg, to a food processor or blender and whiz until smooth. Taste and season well.
Cook the gnocchi
- When you’re ready to cook the gnocchi, but a large pan of salted water onto the boil. Add the gnocchi pieces, then turn the water down to a simmer.
- Cook for a few minutes until they float. Remove with a slotted spoon and serve with the spinach sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Calories | 416kcal | 21% |
| Carbohydrates | 80g | 27% |
| Protein | 13g | 26% |
| Fat | 5g | 8% |
| Cholesterol | 1mg | 0% |
| Sodium | 747mg | 31% |
| Potassium | 940mg | 20% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
| Vitamin A | 32410IU | 648% |
| Vitamin C | 11.4mg | 13% |
| Calcium | 217mg | 22% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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