Baked Sweet Potato Gnocchi With Shropshire Blue
Serves: 4 Prep time: 25 min Cook Time: 1hr
1kg sweet potatoes
3tbsp olive oil
1 head of garlic
Salt and pepper, to taste 350g flour, plus extra for dusting
50g butter
250g creme fraiche
150g Shropshire Blue cheese, crumbled
100g rocket
Fresh herbs such as chives, parsley or basil, finely chopped 1
Preheat oven to 200C/ Gas 6. Wash and dry sweet potatoes, prick all over with a fork, put on a baking tray and brush with olive oil. Cut top off garlic, and bake along with potatoes for 50 min, until potatoes are soft.
2
Remove potato skin immediately and mash flesh to a puree. Squeeze garlic cloves from their skins and mix into potato puree, then season with salt and pepper to taste.
3
Sieve flour into puree and knead just enough to form a firm, but supple dough. Divide dough into quarters and roll into balls on a flour-covered work surface, then roll into thin cylinders approx 1.5cm thick. 4
Cut cylinders into 2cm lengths and press grooves onto one side of each gnocchi with a fork. 5
Bring a large pan of water to the boil, cook gnocchi for 2 to 3 min, then drain well in a colander.
6
Melt butter in a frying pan and brown gnocchi along with a pinch of salt. 7
To serve, divide rocket between four plates, top with gnocchi, crumbled cheese, herbs and a dollop of creme fraiche.