DUKAI

Sweet Potato Gnocchi

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Cooking

Step 1 of 14

Gnocchi

1 of 14

Peel the sweet potatoes and boil them in chicken stock with the spices until tender and a knife slides in easily. Drain well, allow the steam to escape, then mash until smooth.

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What you are cooking with

Sweet potato gnocchi

  • 2 each Medium sweet potatoes, approximately 400 to 500 g cooked and mashed
  • 90 g All-purpose flour, plus extra for dusting
  • 1 each Medium egg, beaten
  • a pinch Salt
  • as required for boiling Chicken stock
  • as used for boiling Spices
  • as required for pan-frying Oil or butter

Tomato-onion butter

  • 2 each Onions, thinly sliced
  • 1 each Tomato, finely chopped or grated
  • 2 tbsp Butter or oil
  • a pinch, optional Fennel seeds
  • to taste Salt and pepper

Fennel yoghurt cream

  • 3 tbsp Plain yoghurt
  • a pinch Salt
  • a splash of water or a little lemon zest, optional Water or lemon zest
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