Sweet potato gnocchi
Ready in:
75 min 10 mins (3-4x)
Difficulty
easy
Servings
4-5
Free from
gluten, egg, corn, soy, diary
Ingredients
- 400g Mum’s Mill Quick Bread Mix
- 2 teaspoons salt
- 3 medium-sized sweet potato (about 1kg)
Step by Step Instructions
Step 1
Preheat the oven to 200°C/400°F/Gas 6. Cut the sweet potatoes in half, then bake them for about 45 minutes. They are ready when a fork can be pressed into the centre rather easily.
Step 2
Set aside to let cool enough for handling them easily.
Step 3
Peel off the skin of the sweet potatoes, then mash them thoroughly in a large mixing bowl.
Step 4
Add salt and the Mum’s Mill Quick Bread Mix to the mashed potatoes and knead together.
Step 5
Cut the dough into 8 even pieces. Roll each piece into a finger-thick log, then cut and shape them.
Step 6
Boil water in a large pot. Start cooking the gnocchis when the water starts to boil, you might have to do this in 3-4 batches. When the gnocchis come to the surface of the water, cook them for a further 5 minutes, then take them out and rinse them with cold water.
Step 7
Prepare a sauce of your choice (we ate it with spinach-garlic sauce and mozzarella), mix it with the gnocchi, then serve it warm.
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