Sweet Potato Gnocchi with Tomato Sauce
Sweet Potato Gnocchi with Tomato Sauce



  • 950g baking potatoes
  • 350g sweet potatoes
  • 200g wholemeal spelt flour
  • For the Sauce
  • 1 tbsp olive oil
  • 4 grated garlic cloves
  • 1 fresh chilli, deseeded and chopped
  • 600g tomatoes, chopped
  • 15g chopped basil
  • 50g parmesan, grated
  • Prick the potatoes with a fork and bake for 1 hour at 200C. Cut them all in half to cool more quickly, and set aside. Make the sauce by frying the garlic and chilli in the oil to soften, then tip in the tomatoes, half the basil and some seasoning, and cook for 30 mins to make a thick sauce.
  • Once the potatoes have cooled, peel and discard the skins and mash until very smooth. Stir in the flour and knead to create a dough. Cut the dough into 8 equal balls, then roll each ball into a 30cm sausage and cut into bite-sized chunks. Bring a pan of salted water to the boil, then drop in the gnocchi and cook for about 3-4 mins. When they rise to the surface, remove with a slotted spoon and toss in the tomato sauce. Serve with a scattering of basil and plenty of parmesan - delicious!
70 mins
4 serving

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