Page title and description

Vegetarian mains
Sweet potato gnocchi with mushrooms & spinach
Cook's notes
Try adding herbs like sage or rosemary to the sauce if you like.Ingredients
For the gnocchi:
- 1 large sweet potato
- 350g plain flour, or gluten free alternative (i.e rice flour)
- 1 egg yolk
- 40g grated Parmesan, or vegetarian alternative
For the mushroom sauce:
- 200g mixed mushrooms
- 2 garlic cloves, finely chopped
- 1 small white onion
- 100g baby spinach
- Butter, or olive oil

Method
Prep time:
25 min
PT25M
Cooking time:
50 min
PT50M
-
Step 1
Preheat your oven to 180°C. Roast the sweet potato until soft all the way through, approx. 40 mins. Remove from the oven and allow to cool down for at least 20 mins. -
Step 2
Peel away the sweet potato skin and put the flesh in a bowl, then mash thoroughly until smooth. Add the egg yolk, grated Parmesan, a generous amount of salt and pepper and mix. Gradually sieve the flour into the mix and combine with the spoon. Continue adding flour until a dough is formed; it should be workable without being too sticky. -
Step 3
Dust a dry work surface with flour, then roll out the mixture into a long sausage shape, about 2.5cm thick. Cut into 2.5cm sections and roll each piece into a little ball with your hands. With the back of a fork, gently press down to create little ridges in each piece. -
Step 4
Bring a large pan of salted water to the boil. Gently add the gnocchi balls and cook until they float to the surface, then remove and place in a bowl of ice water. Do this in batches as to not overcrowd the pan. -
Step 5
Heat the butter in a frying pan, then add the onion and fry over a low heat until soft. Add the chopped mushrooms, garlic and the gnocchi to the pan and gently fry until the gnocchi has browned on the edges. Add a splash of the cooking water to the pan and add the spinach. As soon as the spinach starts to wilt, remove from the heat and serve immediately with a dusting of Parmesan, salt and pepper.