Orange sweet potato gnocchi is a tasty twist on the conventional dish, and bursting with beautiful colour. Gnocchi is always deliciously filling, even more so when it’s made with soft sweet potatoes. This makes a perfect appetiser, or you can increase each plateful for a yummy main.
Orange sweet potato gnocchi
- 750g unpeeled orange sweet potatoes
- 400g unpeeled potatoes
- 1 egg yolk
- 240g (2 cups) cake flour
- olive oil
- Maldon Sea Salt and freshly ground black pepper, to taste
- Parmesan, grated, to serve
- fresh dill fronds, to serve
Place a large steamer over a large saucepan of simmering water and steam potatoes until tender, 35 – 45 minutes. Set aside to cool.
Remove the potato skins and transfer the flesh to a large bowl. Mash until smooth, season well and set aside to cool completely.
When cool, add the egg yolk and flour, and mix well. Divide the dough in half and roll pieces of dough into a long sausage shape, cut off segments and roll with a fork. Place on a floured work surface.
Bring a large pot of salted water to a boil. Drop gnocchi into the water in batches – when the gnocchi float to the surface, remove with a slotted spoon and place on paper towel.
Heat a good glug of olive oil in a large non-stick frying pan over medium heat and fry the gnocchi until golden and crisp. Season well and serve with grated Parmesan and dill.