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.
Italian
Vegetarian
Main courses
Ingredients
Sweet potato gnocchi with goat cheese
−
+
€0.0
For the Gnocchi:
Sweet potato
/g
800.0 g
0%
Potatoes
/g
800.0 g
0%
Plain flour
/g
800.0 g
0%
Egg
/g
100.0 g
0%
Salt
/g
1.0 g
0%
For the goats cheese mousse:
Goats cheese (log)
/g
200.0 g
0%
Double cream
/ml
100.0 ml
0%
Ground black pepper
/g
1.0 g
0%
For the sauce:
Water
/ml
500.0 ml
0%
For service:
Basil
/g
10.0 g
0%
Spring onions
/g
300.0 g
0%
Rapeseed oil
/ml
10.0 ml
0%
Chives chopped
/g
10.0 g
0%
/
For the Gnocchi:
-
Sweet potato 800.0 g
-
Potatoes 800.0 g
-
Plain flour 800.0 g
-
Egg 100.0 g
-
Salt 1.0 g
For the goats cheese mousse:
-
Goats cheese (log) 200.0 g
-
Double cream 100.0 ml
-
Ground black pepper 1.0 g
For the sauce:
-
Water 500.0 ml
For service:
-
Basil 10.0 g
-
Spring onions 300.0 g
-
Rapeseed oil 10.0 ml
-
Chives chopped 10.0 g
Preparation
-
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.
-
For the goats cheese mousse:
- Remove the skin from the goats cheese then blend with the double cream until smooth then season to taste.
- Chill until needed.
-
For the sauce:
- Mix the water and KNORR Tomato & BasilSauce together and bring to the boil until thickened.
- Set aside until needed.
-
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.
