Recipe of the week!

Sweet Potato Gnocchi
Sweet potato undertones combined with Parmesan creates a different take on this variation of the classic Italian dish.

Serves 4
Ingredients
500g sweet potato
100g fine polenta
1tsp salt
50g Parmesan cheese, grated       
100ml 00 or strong flour
1 egg
1tsp coarse black pepper
  
Method
1. Wrap the sweet potato in foil and bake in a pre-heated oven 200°C/400°F/gas mark 6 for 30 minutes. Set aside to cool.
2. Peel the skin off the sweet potato and mash it to a fine purée.
3. Add the flour, polenta, egg, salt, pepper and Parmesan cheese and knead to form a firm dough.
4. Roll the mixture onto a floured surface 2cm thick.
5. Cut into 1½cm strips and roll each strip into an cylindrical shape.
6. Cut into 1½ cm cubes and press down with the back of a fork to form a compact gnocchi.
7. Allow to rest for 1 hour.
8. Heat a large pot with water and bring to the boil.
9. Drop the gnocchi in and as soon as they rise to the surface, remove them with a slotted spoon.
10. Drain and serve hot.

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