The perfect twist on a classic.
This dish has been one of my favourite recipes this Autumn and become a staple on the Social Pantry menu this winter. I love this recipe as it is brilliant for a number of reasons; it is extremely tasty, simple enough to make for just yourself on a cosy night in and great to share with friends. Serve with a gorgeous bowl of green salad with a banging dressing and this will go down a treat I promise.
500g Sweet Potato
110g Strong Bread Flour 00
2 Free Range Egg Yolks
2 tsp Tarragon, finely chopped
1 pinch of Malden salt
1 pinch of Black Pepper
40g of Unsalted Butter
6 Table Spoons Basil Pesto
1 bag rocket leaves
Aged Parmesan Shavings
Flat leaf parsley
Toasted Pine Nuts
Pre-heat the oven to 170oC / Gas mark 4
Bake the sweet potato until cooked through, approximately an hour.
When cooked cut the potatoes in half and leave to cool.
Using a tea towel if the potatoes are still hot and scrape the inner potato into a bowl.
Sift 2/3rds of the flour over the potato and mix through.
Add in the tarragon, egg yolks, salt and pepper and mix well.
Add the rest of the flour (and more) if you need to make a dough, when all mixed turn out onto a floured surface.
Gently roll the dough into a sausage shape and wrap in cling film, leave in the fridge for 2-3 hours.
Cut the dough into thumb sized pieces.
Heat the butter in a frying pan on a low heat and gently cook the gnocchi, brown each piece on both sides.
At the last minute add in the pesto, turn out into a gorgeous bowl and dress with rocket, parmesan and toasted pine nuts.