Ingredients
1 purple skin sweet potato
1 cup flour
1 egg
2 tbsp Butter
2 sun-dried tomatoes
handful fresh basil
1 cloves mince garlic
1 tbsp pecorino cheese
Salt & pepper
Tools
aluminum foil
potato masher
pot
Directions
Step 1
Bake potato wrapped in aluminum foil at 450F for 1 hour.
1 purple skin sweet potato
aluminum foil
Step 2
Remove skin from potato and mash with fork, masher or ricer.
potato masher
Step 3
Form a well in centre on potato and dust 1/2 cup of flour around the outside of potato well.
½ cup flour
Step 4
Once potato has cooled crack 1 egg into the well.
1 egg
Step 5
Break down the egg until thoroughly mixed then start folding in sections of potato+flour.
Step 6
Once all components combine, conservatively dust in the remaining half cup of flour until the dough is not sticky and a ball can be formed.
½ cup flour
Step 7
Careful not to add too much flour for a more fluffy gnocchi.
Step 8
Cut smaller sections of the ball and roll out thin long strands.
Step 9
Cut smaller pieces off and place in boiling water for 2-3 minutes.
pot
Step 10
Remove gnocchi form water once they float to the top.
Step 11
Combine ingredients for butter sauce and place on medium high heat.
2 tbsp Butter
2 sun-dried tomatoes
handful fresh basil
1 cloves mince garlic
1 tbsp pecorino cheese
Salt & pepper
Step 12
Add cooked gnocchi to heated butter sauce and cook for 2-3 minutes until gnocchi is browned.
