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Sweet Potato Gnocchi Recipe

Soy-free option

Refined sugar free

Budget friendly

Freshly Picked

Easy peasy

Comfort food

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Black plate filled with orange homemade gnocchi mixed with wilted spinach and pine nuts.
Close up image of sweet potato gnocchi.

Light, tender, and naturally sweet, this homemade gnocchi is proof that simple ingredients can make magic. Pair it with buttery pine nuts, wilted spinach, and a sprinkle of plant-based feta for an effortlessly elegant meal.

You will need

Serves 4

  • 400g raw sweet potato
  • 120g 00 flour
  • 1/2 teaspoon salt

For the topping:

  • 1 tablespoon extra virgin olive oil
  • 30g pine nuts
  • 2 cloves of garlic, sliced
  • 2 handfuls baby spinach
  • 1/2 lemon, juice only
  • Pepper and salt
  • Plant-based cashew feta, from a jar; or chunks of vegan chèvre (optional)

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Directions

40 mins to prep

10 mins to cook

  1. Step 1

    Bake the sweet potato until a knife slides in and out easily. Remove and let cool.

  2. Step 2

    Scoop the flesh from the skin onto a chopping board or a bowl, add the flour and salt and gently combine. Divide up into smaller pieces, then roll into sausages and cut the sausage into 1-inch lengths. If the mixture is a little wet to work with, feel free to add a little flour.

  3. Step 3

    Place a large pot of water on the boil with a generous pinch of salt.

  4. Step 4

    In a separate frying pan on medium heat, put in the olive oil and the pine nuts, and toast them lightly for 3 minutes. Then add the garlic and cook for another couple of minutes until soft. Finally add the spinach, lemon juice, salt and pepper, and cook until the spinach has wilted. (You’ll finish this step in tandem with the next one!)

  5. Step 5

    Around the time you add the spinach to the pan, pour the gnocchi in the boiling water. Cook until they start floating. Strain the gnocchi from the pot and pop them into the frypan with the spinach mixture and toss until everything is coated. If you like a pan-fried gnocchi, feel free to fry everything together for a couple minutes.

  6. Step 6

    Serve in a bowl or plate and top with the dressing and the plant-based cheese (if desired). Serve.

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Recipe: Simon Toohey

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