Gnocchi with sweet potato and pine nuts
A buttery, sweet sensation with a touch of fresh. Try this quick and easy Gnocchi recipe for your next effortless dinner.
HANDS-ON TIME 30 min | TOTAL TIME 30 min | SERVES 6
INGREDIENTS
- 800 grams orange sweet potato, peeled and chopped into 1cm pieces
- 2 tbsp olive oil
- 500 grams potato gnocchi
- 150 grams butter
- 3 tomatoes, finely chopped
- ¾ cup fresh sage
- 60 grams baby spinach leaves
- ½ cup flaked parmesan
- 50 grams toasted pine nuts
METHOD
PREHEAT the oven to 200°C.
COMBINE sweet potato and 1 tbsp of the olive oil in a shallow baking dish and season. Roast for 20 minutes or until tender.
MEANWHILE, cook potato gnocchi in a pot of salted boiling water until the gnocchi floats to the surface. Drain.
MELT butter in a frying pan with the remaining olive oil. Add tomatoes and sage and cook, stirring, for 2 minutes or until tomato softens slightly and butter is lightly browned.
COMBINE gnocchi, sweet potato and tomato mixture with the baby spinach leaves, flaked parmesan and roasted pine nuts in a bowl. Season well and serve.
<FOOD TEAM TIP > Substitute the pine nuts for walnuts or pecans, they pair brilliantly with the sage and butter.
Gnocchi with orange sweet potato and pine nuts
Ingredients
- 800 grams orange sweet potato, peeled and chopped into 1cm pieces
- 2 tbsp olive oil
- 500 grams potato gnocchi
- 150 grams butter
- 3 tomatoes, finely chopped
- ¾ cup fresh sage
- 60 grams baby spinach leaves
- ½ cup flaked parmesan
- 50 grams toasted pine nuts
Instructions
Preheat the oven to 200°C.
Combine sweet potato and 1 tbsp of the olive oil in a shallow baking dish and season. Roast for 20 minutes or until tender.
Meanwhile, cook potato gnocchi in a pot of salted boiling water until the gnocchi floats to the surface. Drain.
Melt butter in a frying pan with the remaining olive oil. Add tomatoes and sage and cook, stirring, for 2 minutes or until tomato softens slightly and butter is lightly browned.
Combine gnocchi, sweet potato and tomato mixture with the baby spinach leaves, flaked parmesan and roasted pine nuts in a bowl. Season well and serve.
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ALSO SEE: https: ://www.foodandhome.co.za/recipes/pan-fried-fish-with-broccoli-tabbouleh
