Sweet potato gnocchi with tumeric cream

Fancy a little twist on the classic gnocchi recipe? Then this delicious flavour-filled sweet potato gnocchi with turmeric cream recipe is for you!

SERVES 4–6// COOK TIME 20 min

INGREDIENTS
For the gnocchi
300 g sweet potato, mashed
60 g flour
¼ tsp ground coriander
¼ tsp ground cumin
¼ tsp ground caraway
¼ tsp ground cinnamon
10 ml olive oil
½ tsp xanthan gum
Corn flour, for dusting
For the turmeric cream
1 tsp turmeric, freshly grated
1 × 410 g tin coconut cream
Salt and pepper to taste
To serve
Sweet-potato skins, baked until crispy
Micro herbs

METHOD
For the gnocchi
1. In a large mixing bowl, crumb the sweet-potato mash with the our. Add the spices and olive oil. Mix well. Add the xanthan gum and knead the dough until it’s soft, but not sticky.
2. Divide into ½ tbsp units and roll them out to rectangle noodles. Dust
it with cornflour.
3. Boil the gnocchi in a big pot of salted water. Once the pasta oats to the top (1 minute), it is cooked. Remove from the water and drizzle with oil. Set aside until ready for use.
For the turmeric cream
1. Add the turmeric and coconut cream to a pot, then bring to the boil. Once boiling, transfer to a blender and blend until smooth. Strain and season with salt and pepper to taste.
To serve
1. Brown the gnocchi in a pan with 2 tbsp olive oil. Serve with the hot turmeric cream, sweet-potato skins and micro herbs.