Sweet Potato Gnocchi with Sage and Spinach
4 servings
20 minutes
A recipe from Artem Petrin, chef at Rick's. While in Italy gnocchi is made from regular potatoes, in the Middle East, such as Israel, sweet potatoes are used. Otherwise, this is a classic recipe with a bit of ricotta and parmesan. The sweet potato pillows have a very delicate, even dessert-like taste. So they don't need any sauce other than sage oil.
1
Wash the sweet potato thoroughly, cut it in half, and bake in a preheated oven at 180 degrees for 30 minutes.
- Sweet potato: 250 g
2
Cool to room temperature and scoop out the flesh with a spoon.
3
Mix the sweet potato flesh with flour, egg, ricotta, nutmeg, and a pinch of salt. Knead until a homogeneous dough forms, gradually adding grated parmesan.
- Sweet potato: 250 g
- Wheat flour: 250 g
- Chicken egg: 1 piece
- Ricotta cheese: 100 g
- Nutmeg: 1 g
- Salt: to taste
- Parmesan cheese: 70 g
4
Divide the dough into four parts. Roll each part into a rope 2 cm thick. Cut across into pieces of 1.5 cm, these will be the gnocchi.
5
Make grooves on the gnocchi with a fork so the sauce sticks better.
6
Dust the gnocchi with flour and let them dry for 1-2 hours at room temperature on a board. To help the gnocchi hold their shape better, you can slightly freeze them by placing them in the freezer for about 30 minutes.
- Wheat flour: 250 g
7
Boil the gnocchi in water for 2 minutes, then drain in a sieve and place in a pan with melted butter.
- Butter: 50 g
8
Put 2 sage leaves and spinach in the pan, heat for 1 minute, and serve immediately.
- Sage: to taste
- Spinach: 30 g