Homemade Pan-fried Sweet Potato Gnocchi
This crispy pan-fried sweet potato gnocchi is homemade, delicious and packed full of nutrients. It's so much better than store-bought- trust me on this one!
Servings: 5
Calories: 452kcal
Cost: £1.48
Equipment
Ingredients
- 1 kg sweet potato (£0.92)
- 1 egg (£0.88/6)=(£0.15)
- 100 g cavolo nero, destemmed and coarsely chopped (£0.95)
- 3 tbsp salted butter (£1.45)
- Sprinkle of fresh thyme, removed from stem (£0.50)
- 50 g parmesan, finely grated (£1.55)
- 3 cloves of garlic (£0.69/3)=(£0.23)
Cupboard Essentials
- 320 g plain flour + some for dusting
- 1 tbsp rapeseed oil
Instructions
PREHEAT OVEN TO 180°C
- Start by adding the sweet potatoes to a baking tray. Using a fork, prick the potatoes to allow the moisture to escape whilst baking. Pop in the oven for 35 minutes.
- Remove from the oven and set aside for 5 minutes before removing the skin. Then, add the potato to a large mixing bowl and mash until smooth. Season with salt.
- Mix the egg into the bowl until combined. Then, slowly stir the flour into the bowl. Once roughly combined, transfer the dough to a flour dusted surface. Dust your hands with flour and start to knead the dough for around 15 seconds (we don’t want to over-knead)! If you find the dough is too sticky, add more flour.
- Slice the dough into 4 chunks and use your hands to roll the piece of dough into a long tube. If you find the tube is getting too long, slice it in half and work with one piece at a time. Dust the surface as you go.
- Slice the tube into small gnocchi ‘pillow’ pieces then place on a floured tray. From here, I froze ⅔’s of the batch.
- Add the gnocchi into salted boiling water. When the gnocchi rises to the top, remove from the water and add to a bowl.
- Next, add the rapeseed oil to a non-stick frying pan on a high heat. Once hot, pour the gnocchi into the frying pan along with the cavolo nero. Distribute across the pan and leave to fry for around 3 minutes, or until golden brown on one side, then rotate. Season with salt.
- When the gnocchi & cavolo nero is nice and crispy, reduce the heat and stir the butter, garlic and thyme into the pan. Continue to heat for a couple of minutes and then serve with a sprinkle of parmesan.
Notes
- After preparing the dough to form the gnocchi pillows, I reserved ⅔’s of the gnocchi pieces to eat later as it’s best to boil and pan fry the gnocchi in batches. We don’t want to over-crowd the pan when frying and also, if we boiled all the gnocchi at once, it would be hard to remove all of the pieces at the right time. If you’re serving for 4 or 6 at once, follow the steps but cook in batches. Although there are quite a few steps to this recipe, it’s definitely worth the effort!
- Choose firm and fresh sweet potatoes with smooth skins. They should be evenly sized to ensure even cooking.
- Making your gnocchi shapes. Dust a clean surface with flour. Take a small portion of dough and roll it into a long rope, about 1/2 inch in diameter. Cut the rope into 1-inch pieces and make your “pillows”. You can use a fork to create ridges on the gnocchi by gently rolling them against the fork's prongs.
- Boiling the Gnocchi: Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water, in batches if necessary. Cook them until they float to the surface, which should take about 2-3 minutes. Once they rise, let them cook for another 30 seconds before removing them with a slotted spoon.
Nutrition
Calories: 452kcal | Carbohydrates: 73g | Protein: 11g | Fat: 12g