Sweet Potato Gnocchi (3 ingredients)

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Sweet Potato Gnocchi

May 7, 2017

Servings: 2 adults & 1 baby

Prep: 20 min

Cook: 10 min

Total: 30 min

Difficulty: Easy

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Sweet Potato Gnocchi is a great dinner or lunch option for the whole family and baby led weaner. They are easy to pick up for small fists and taste delicious.

By: Rachael Tucker

Ingredients

• 190 grams of Sweet Potatoes (approx 1 small sweet potato)
• 1x egg
• 120 grams of cups plain flour (approx 1 cup)
• When Gnocchi is ready to fry:
• 1x handful of fresh sage (or dried sage)
• 4x tablespoons of unsalted butter
• Serve with a protein of your choice - lamb, beef or pork meat balls

Directions

• Step 1 Peel then cut up sweet potato into cubes and boil for 10 minutes until soft. Once the sweet potato cubes are cooked, remove from heat, drain all the water, then pour the cooked cubes back into the same pot. Now mash the SP cubes up until smooth. Place the pot of SP mash into the fridge to cool down for 5 minutes.
• Step 2 Once SP has been cooled down in the fridge, in the same pot add an egg and combine with a spoon. Now gradually pour in the flour, continue to combine the ingredients with your spoon until you have formed one big dough ball. On a VERY FLOURED work bench (important) place down the dough ball, then cut it in half (if you need to sprinkle additional flour on gnocchi because its too sticky, do so). Take 1 half at a time and gently roll it into a long sausage shape about 3cm thick. Once you have the sausage shape, chop 2cm pieces until you have lots of squares. (repeat and do the same with the other remaining dough ball) (for babies 6-8mo make the gnocchi pieces a little longer so bub can wrap his fist around it – see main pic for example)
• Step 3 To cook straight away, bring a pan of water to the boil and drop in the gnocchi. Once it floats to the surface remove and put aside on a plate.
• Step 4 Fry the Gnocchi in a good knob of butter and chopped sage until lightly golden brown. Note: feel free to add vegetables or any sort of protein to your gnocchi dish. We added sage, lamb meat balls with a side of spinach leaf salad… you name it! To Freeze and re-cook: lay the uncooked cut up pieces of gnocchi onto a floured plate and dry freeze (in the open in the freezer). After a couple of hours you then can pour the frozen cubes of gnocchi into 1 bag and they won’t stick to each other. This will last up to 3 months in the freezer. Note: to cook the frozen gnocchi, simply take the gnocchi out of the freezer and place into a pot of boiled water and cook straight away. Once it floats to the surface remove. Fry the Gnocchi in butter and chopped sage until lightly golden brown.

VISUAL PICTURES USED AS A GUIDE BELOW: