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.

Care for another vegetarian gnocchi dish? If so, we have you covered with this delicious carrot gnocchi with basil pesto recipe!

The post Sweet potato gnocchi with tumeric cream appeared first on MyKitchen.

This sweet potato gnocchi is one of our favourite indulgences. It’s wholesome and healthy, cheesy, wheat-free, has bacon and easily comes together as a gourmet dish you could serve at your next dinner party.

SERVES 4 // COOKING TIME 105 mins

INGREDIENTS
For the sweet potato gnocchi
2 medium sweet potatoes, scrubbed
1 tsp salt
1 cup cornflour, plus extra to dust
½ cup potato flour
1 packet streaky bacon, sliced
Vegetable oil, to fry
For the sauce
¾ cup cream
3 tbsp Gorgonzola
Black pepper
Parsley, to garnish

METHOD
For the sweet potato gnocchi
1. Preheat oven to 200°C.
2. Place the sweet potatoes on a baking tray. Roast for 1 hour, until soft. Set aside to cool slightly for easy handling, then peel.
3. Mash the warm sweet potato until fine. Add the salt, corn and potato flours and mix until a dough forms. Turn on to a floured surface and knead to form a stiff dough.
4. Divide into 4 equal pieces and roll each piece into a 3 cm-thick rope. Cut into 2 cm pillows and score with a fork.
5. Drop a few pillows at a time into a pot of boiling salted water. Once they’ve floated to the top, remove with a slotted spoon.
6. In the meantime, fry the bacon in heated oil until crisp. Drain on paper towel.
For the sauce
1. Heat the cream in a saucepan.
2. Stir in the Gorgonzola.
3. Serve gnocchi with Gorgonzola sauce, crispy bacon and black pepper. Garnish with fresh parsley.

The post Sweet potato gnocchi with Gorgonzola and bacon appeared first on MyKitchen.