This recipe is an alternative way to season the Sweet Potato Gnocchi traditional recipe with extra-virgin olive oil and sage. I like the combination with the nut-free/dairy-free basil pesto which brings freshness to the recipe, while the tomato sauce enhances the sweet potatoes' natural sweetness. This combination of flavors reminds me of Italian summer dishes with fresh tomatoes and basil. You can prepare a batch of gnocchi and store it in the freezer for months as well as the fresh tomato sauce. You will have everything you need to prepare this homemade pasta dish at your fingertips, and it will take you only 10mins!
- 300g of Organic Stone-grounded Whole Wheat Flour
- 700g of Sweet Potatoes
- Sea Salt
- 20-25 Cherry Tomatoes
- 1 Clove of Garlic
- 1 Teaspoon of Raw Coconut Sugar (optional)
- Extra-virgin Olive Oil
- Freshly Ground Black Pepper
- Sea Salt
- Fresh Basil
- Steam the sweet potatoes for 15-20mins depending on the size. I use the Instapot but any other option works!
- Once the sweet potatoes are fully cooked let them cool down.
- Remove the skin and mash them with a fork in a big bowl.
- Season with sea salt and start adding little by little the flour, mixing it with the sweet potatoes until you obtain a dough consistency.
- Move the dough to a wooden or marble surface, ideally a big chopping board, and knead the dough until it becomes homogeneous and smooth. Adjust with flour if you feel like the dough is sticky.
- Once the dough is ready, cover it and let it rest for 5-10 mins.
- Cut a piece of dough (diameter approx. 5cm / 2 inches). Roll the piece into a tube (diameter approx. 2cm / 1 inch) and cut thumb size pieces.
- For each piece gently press little dimples on the flat side of the gnocchi and quickly slide your finger. This is the trick my grandma and my mum used to have the seasoning sauce sticking to the gnocchi.
- Repeat the last 2 steps until you run out of dough.
- Rest the gnocchi on a surface and make sure they don't stick to each other.
- Boil the water and add 1 tablespoon of sea salt. Once it's boiling pour a handful of gnocchi into the pot. Use a fork to make sure they don't stick to each other or to the pot. You don't want to put too many gnocchi in one go as it would be difficult to separate them.
- Once the gnocchi are floating on the surface of the water, drain them with a strainer and pour them into the pan with the seasoning. See below.
- Cut the cherry tomatoes into halves.
- Add 1 clove of garlic to a non-stick pan and simmer with extra-virgin olive oil until golden. Add the cherry tomatoes to the pan.
- Season with sea salt and black pepper.
- Once the cherry tomatoes are half cooked add 1 teaspoon of coconut sugar (optional) and keep stirring at medium heat until they are completely cooked and mashed.
- Remove the garlic and blend the cherry tomatoes until you obtain a very smooth and creamy sauce.
- Prepare a fresh basil pesto by blending fresh basil leaves with extra-virgin olive oil, sea salt and extra-virgin olive oil.
Once the gnocchi are ready, season them with the tomato sauce and the basil pesto. Drizzle some extra-virgin olive oil.