Sweet-potato gnocchi

Here is the recipe for Sweet-potato gnocchi.

INGREDIENTS

1. 500g sweet potatoes


2. 3 heritage tomatoes


3. About 110g strong 00 bread flour


4. 2 tsp finely chopped tarragon


5. 2 egg yolks


6. 40g unsalted butter

To serve:

1. 6 tbsp basil pesto (ideally home-made)


2. Rocket, coriander and lovage leaves


3. Shavings of aged Parmesan

METHODS

1. Preheat the oven to 170C/gas mark 3½. Set the sweet potatoes on a baking tray and bake for approximately an hour or until cooked through.


2. Remove from the oven, slice in half and leave to cool.


3. Turn the oven down to 90C/lowest gas mark. Quarter the tomatoes, place on a tray, season and roast for 25-35 minutes.


4. Scrape the potato flesh into a bowl. Sift two thirds of the flour over the potato and mix in thoroughly.


5. Add the tarragon, egg yolks and a pinch each of salt and pepper, and mix well. Gradually add the rest of the flour (and more if needed) to form the mixture into a dough, then turn out on to a floured surface.


6. Gently roll the dough into a sausage shape about the width of a 10p piece, wrap in cling film and leave in the fridge for 2-3 hours.


7. Cut the dough into thumb-sized pieces.


8. Heat the butter in a frying pan on a low heat and gently cook the gnocchi to brown each piece on both sides, which will take about 2-3 minutes in total.


9. At the last minute, stir in the basil pesto, then serve up with the roast tomatoes, and dress with the leaves and Parmesan.

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