Sweet Potato Gnocchi
The spinach in this recipe is a great example of how one fresh ingredient can enliven a very wintry dish. Vadouvan curry powder adds a wonderful aromatic depth to the brown butter.
Serves 4
INGREDIENTS
For the gnocchi
1 pound (about 1 large) orange sweet potato
4 ½ ounces all-purpose flour
1 ounce parmesan cheese, finely grated
1 egg, lightly beaten
1 teaspoon salt
Pinch freshly grated nutmeg
For the sauce
3 tablespoons butter
2 teaspoons vadouvan, store-bought or homemade
6 ounces spinach
½ lemon, juice only
To serve
Chili flake
Freshly grated parmesan cheese
METHOD
Preheat the oven to 400°F with the fan on.
Roast the sweet potato. With a fork, pierce the skin of the sweet potato in several places and roast until completely soft (45-60 minutes).
Make the dough. When the sweet potato is cool enough to handle, cut it in half and scoop the flesh into a bowl. Discard the skin. Mash the potato with a fork and let it cool for another 10 minutes. Add the remaining dough ingredients and mix until combined.
Shape the gnocchi. Turn the dough out onto a floured work surface. Flour the top of the dough and cut it into 6 equal pieces. Flour the pieces and your work surface. Roll each piece into a ½-inch rope. Cut the ropes into ½-inch pieces (they look like little pillows). A bench scraper is the best tool here because you can leave the ropes on the counter (if using a knife, transfer the ropes to a cutting board).
Cook the gnocchi. Bring a pot of water to the boil and season with salt. Add the gnocchi, and cook them until they float (3-4 minutes). Cut one open to ensure that it’s cooked all the way through.
Make the sauce. While the gnocchi cook, heat the butter in a saute pan over medium heat. Cook until it browns and smells nutty (see note). Add the vadouvan and swirl for a few seconds to incorporate. Stir in the cooked gnocchi, spinach, and ¼ cup pasta water. Cook for a minute more to wilt the spinach and coat the gnocchi with sauce. Remove from the heat, add the lemon juice, and taste for seasoning.
Serve. Spoon the gnocchi into pasta bowls and garnish with chili flake and a generous shower of freshly grated parmesan.
Note: Browning butter is cooking butter until the milk solids caramelize. It gives the butter a wonderful roasted, nutty flavor. Melt the butter over medium to medium-low heat. Cook, swirling occasionally, until it smells nutty and the solids at the bottom turn light brown. Lower heat takes longer, but it’s easier to avoid burning.
FURTHER READING
