Three Cheese and Sweet Potato Gnocchi

Before owning a Thermomix, gnocchi was one of those things I really didn’t like much. I’d only ever cooked with the pre-made supermarket brands which were dense, heavy and pretty flavourless.

When I discovered how simple it was to make my own, boy did that change my opinion of this Italian classic.

We love this recipe because it’s one we can all get involved in making. The kids really love rolling out and cutting the dough. Just remember not to use a knife on your ThermoMat!

And if you don’t own a ThermoMat, chat to me about how you can get one by hosting your own cooking experience.

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Three Cheese and Sweet Potato Gnocchi

Servings: 6

Author: Rebecca McAlister

Prep time: 30 MinCooking time: 30 MinTotal time: 1 Hour

Ingredients

• 400g sweet potato, diced into 2cm cubes 
• 80g baby spinach 
• 2 sprigs basil, leaves only 
• 125g cherry tomatoes 
• 100g prosciutto 
• 1 red onion, finely sliced 
• 250g marscapone 
• 100g cheddar cheese, cubed 
• 100g parmesan cheese, cubed 
• 200g bakers flour, plus extra for dusting
• 1 pinch nutmeg 
• salt, to taste

Preparation

1. Peel and dice sweet potato into 2cm pieces. Place into simmering basket. Add 800g water and cook 15 minutes/Varoma/speed 2. 
2. Once cooked, remove simmering basket and set aside into the fridge to cool. Meanwhile, scatter baby spinach leaves, basil leaves, red onion (finely sliced), rolled prosciutto and whole cherry tomatoes into a baking dish. Dot with spoonfuls of mascarpone and set aside. 
3. Place a large shallow pot of salted water on to boil. 
4. Place cheddar cheese into Thermomix bowl and grate 5 seconds/speed 7. Set aside into a bowl. 
5. Without washing Thermomix bowl, place parmesan cheese into mixing bowl and grate 5 seconds/speed 9. 
6. Add bakers flour, nutmeg, salt and sweet potato to bowl and mix 5 seconds/speed 6 then knead/1 minute. 
7. Transfer dough to a floured bench or ThermoMat and divide into 6 portions. Roll each portion out to resemble 2cm ‘snakes’ and cut dough with your spatula or dough cutter into individual 1.5cm pieces. Dust with additional flour as you go, so they don’t stick together. 
8. Cook your gnocchi in batches in the salted boiling water until the pieces float, then remove with a slotted spoon and transfer to the baking dish. 
9. Gently toss the gnocchi through the baking dish ingredients. Then sprinkle with grated cheddar cheese. Place into pre-heated oven and bake until golden brown.

Tools and Equipment

1. Large oven safe baking dish
2. Large shallow pot
3. Slotted spoon or scoop

Recommended Products:

Thermomix ThermoMat

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