Preparation time is 25minutes
Cook time is 50minutes
Total time is 1hours 15minutes
Serve is for 6 people
Estimated cost per serve is 5.32 dollar
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
6
- 1kilograms sweet potatoes, peeled, cut into small chunks
- 3tablespoons olive oil, divided
- 50grams parmesan, grated, plus extra for serving
- 175grams plain flour
- 1 large egg, yolk only
- 400grams spinach
- 125grams goats cheese, crumbled
- 75grams walnuts, toasted, optional
Nutrition per serving
2150kJ / 515Cal
2150 Kilojoules or 515 Calories
25% of daily energy intake*
Protein
16.2grams
Fat
25.8grams
Carbs
55.8grams
Sugars
7.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Roasted sweet potato brings plenty of flavour to this light veggie gnocchi dish.
Method
Step 1 of 6
Pre-heat the oven to 170°C/150°C fan-forced and place the sweet potatoes on a large baking tray. Drizzle with half the oil and roast 30 minutes, turning halfway through. Tip into the bowl of a food processor and blitz until smooth. Leave to cool.
Step 2 of 6
Stir the parmesan into the sweet potato mash, add the flour and egg yolk and mash to combine. Tip on to a floured work surface and lightly need to form a dough.
Step 3 of 6
Divide the dough in 4 pieces and roll each into a long rope. Cut into small gnocchi shapes and set aside on a floured plate.
Step 4 of 6
Bring a wide, shallow pan of water to the boil and cook the gnocchi in batches for 2-3 minutes, until they float to the surface. Remove with a slotted spoon and drain on kitchen paper.
Step 5 of 6
Heat a drizzle of oil in a non-stick pan on medium high, add the spinach and cook for 2-3 minutes until wilted. Remove from the pan and set aside.
Step 6 of 6
Add the remaining oil and gnocchi to the pan and fry for 2-3 minutes until lightly golden. Serve on a bed of wilted spinach topped with crumbled goats cheese and toasted walnuts, if using.
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