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
-
Sweet potato 800 g
-
Potatoes 800 g
-
Plain flour 800 g
-
Egg 100 g
-
Salt 1 g
For the goats cheese mousse
-
Goats cheese (log) 200 g
-
MEADOWLAND Double 1L 100 ml
-
Ground black pepper 1 g
For the sauce
-
Water 500 ml
For service.
-
Basil 10 g
-
Spring onions 300 g
-
Rapeseed oil 10 ml
-
Chives 10 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 MEADOWLAND Double until smooth then season to taste.
- Chill until needed.
-
For the sauce
- Mix the water and KNORR Tomato & Basil concentrate 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.
Ingredients
For the Gnocchi
-
Sweet potato 800 g
-
Potatoes 800 g
-
Plain flour 800 g
-
Egg 100 g
-
Salt 1 g
For the goats cheese mousse
-
Goats cheese (log) 200 g
-
Ground black pepper 1 g
-
Double cream 100 ml
For the sauce
-
Olive oil 20 ml
-
Onions 250 g
-
Garlic 10 g
-
Tomato puree 10 g
-
Tinned tomatoes 600 g
-
Basil 10 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
- Peel the skin from the goats cheese then blend together with double cream and season to taste.
- Chill until needed.
-
For the sauce
- Peel and diced the onion and garlic and sweat in the olive oil then add the tomato puree and cook for a minute before adding the tinned tomatoes.
- Simmer the sauce until thicken slightly then add the basil and blend until smooth.
- 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 and place into serving bowl then spoon over the goats cheese mousse and charred spring onions.
- Garnish with the chives.
