Sweet potato gnocchi with goat cheese
Try this twist on the classic Italian gnocchi dish. The goat cheese and the spring onions bring in a great taste and your vegetarian guests will love it.
Ingredients
For the Gnocchi:
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Sweet potato 800 g
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Potatoes 800 g
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Plain flour 800 g
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Egg 100 g
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Salt 1 g
For the goats cheese mousse:
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Goats cheese (log) 200 g
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Meadowland Double (1L) 100 ml
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Ground black pepper 1 g
For the sauce:
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Water 500 ml
For service:
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Basil 10 g
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Spring onions 300 g
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Rapeseed oil 10 ml
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Chives chopped 10 g
Preparation
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For the Gnocchi:
- Peel and diced the potatoes then cook until soft, drain and return to pan to dry out for a couple of minutes then mash and allow to cool.
- Once cooled mix in the flour, seasoning and eggs then kneed to form a dough.
- Cut into four and roll out into a sausage shape and cut into "little pillows".
- Place onto a tray dusted with flour and chill until needed.
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For the goats cheese mousse:
- Remove the skin from the goats cheese then blend with the MEADOWLAND Double until smooth then season to taste.
- Chill until needed.
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For the sauce:
- Mix the water and KNORR Tomato & BasilSauce together and bring to the boil until thickened.
- Set aside until needed.
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For service:
- Rub the spring onions with oil and char grill, cook the gnocchi and reheat the sauce.
- Drain the gnocchi and coat in the sauce, add the basil then place into serving bowl, spoon over the goats cheese mousse and charred spring onions.
- Garnish with the chives.
