Gnocchi Al Pomodoro (Potato dumplings with a tomato & Basil sauce) Reinvention. Experimenting In My Kitchen.

Traditionally gnocchi al Pomodoro is potato dumplings with tomato basil sauce and mozzarella, I thought I'd give it my own twist. I made sweet potato gnocchi with garlic tomato sauce & cottage cheese also finished off with spring onions for a mild onion flavor. It was a delight. Its not my first time making gnocchi but the first time I've tried with sweet potatoes. They were soft & delicious with a slight caramelisation with the butter, melted in my mouth. These babies are a must try.

Ingredients for the sweet potato gnocchi (serves 3)

2 medium sweet potatoes (500g)

1 small egg

150g flour

Salt & pepper to season 

2 tbsp finely grated parmesan

Method

Steam the potatoes, don't boil them as this will allow excess water into the potatoes. Don't over cook the potatoes so it goes to mush, they should be slightly firm. Peel the skin off the potatoes & slightly mash them. Beat the egg & add to the potatoes. Season with salt & pepper & 2 tbsp parmesan cheese. Add in the flour & mix everything together, the mixture should form a soft dough, if it's still sticking add in more flour. Dust your working area with flour & roll out the dough, cut into 1.5cm pieces & place on some baking paper.

In a heavy based saucepan add some water and bring to a boil, add in the preapred gnocchi a few at a time and let them cook for about 3 minutes, once they start floating to the top take them out using a slotted spoon and side, do this until youve done all the gnocchi and set aside for later, meanwhile prepare your sauce as follows.

Ingredients for the tomato garlic sauce

1 can chopped tomatoes/passata

3 garlic cloves minced

1 shallot/small onion finely diced

2 tbsp chopped fresh parsley

1 tsp chilly flakes

1 tsp paprika

3 tbsp parmesan cheese

Salt and pepper to taste

Splash of olive oil

Method

In a saucepan add the olive oil, once heated add in the onions, let them cook for about 3 minutes till translucent, add in the minced garlic and paprika & continue cooking. Once it's cooked off add in the passata/chopped tomatoes & continue cooking. Lastly add in the chilly flakes, parmesan & fresh parsley, continue stirring, taste and season with salt and pepper. Let the sauce simmer for about 10-15 minutes until its thickened, set aside for later.

How to serve

In a large non stick pan, add 1 tbsp butter and let it heat up fully, add in the prepared gnocchi & pan fry them until they're caramelised and golden brown on the outside. Serve immediately with your prepared sauce, a dollop of cottage cheese & thinly sliced spring onions. 

Bon Appetit!