He says it can be time-consuming to make, but is well worth the effort.
“The best way to enjoy this dish is by eating it fresh from the pot and straight into your bowl, but it will keep for up to four days in the fridge.”
Preparation time 25 minutes
Sweet Potato Gnocchi
4 large sweet potatoes
4 large white potatoes
1 teaspoon minced garlic
4 cups plain flour
2 whole eggs
Salt and pepper
100g goat curd
Gently scrub both the sweet potatoes and white potatoes to remove any grit
Cut the sweet potatoes into 10 pieces and quarter the white potatoes
Place them in a baking tray and roast at 160c for approx 1hr until a knife slides straight through the potato with no resistance
Whilst hot, use a tea towel to remove the skin, place into a kitchen mouille or pass through a colander to remove any lumps
Mix together with the minced garlic and season to taste, place in the fridge to cool for 1 hour
In the mixing bowl, make a small well in the middle of the potato. Crack 1 egg into the middle and dust a quarter of the flour over the top
Using a fork, stir the egg in the well and then gradually combine the flour and potato. Repeat this method with the second egg and incorporate the rest of the flour
Start kneading the mixture like a bread dough. If the mixture is too soft, add a touch more flour to the mix until it resembles a soft dough and is no longer sticky
Cut the gnocchi into 1cm by 1cm cubes and blanch in seasoned boiling water. Cook until the gnocchi floats to the surface and stays afloat for 20 seconds. Continue this in small batches until all cooked
Strain and drizzle with olive oil
Place in a bowl and garnish with goats curd, a squeeze of lemon juice and fresh picked thyme
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