Cauliflower and sweet potato gnocchi
Sweet potato (about 350g) 2
Wholemeal flour 100g
Potato starch 30g
Salt and black pepper
Garlic 1 clove
Extra virgin olive oil 1 tablespoon
Rosemary 1 sprig
Speck cubes 120g
Boiled spinach 200g
Naturì chestnuts 100g
Salt and black pepper A pinch
Boil cauliflower and sweet potatoes using a pressure cooker. Once they are cooked blend the potatoes together with the cauliflower.
Add salt, black pepper, parmesan and 1 egg. Add at last the flour and the potato starch. (It doesn’t matter if the mixture might be too soft because gnocchi will be cooked in the oven).
Line at least 2 roasting tins with baking paper and form gnocchi by using a tablespoon.
Cook them at 170°C for about 15/20 minutes.
In the meantime add 1 tablespoon of oil, 1 garlic clove and 1 sprig of rosemary. Brown the speck cubes and then add the boiled spinach and the chestnuts.
At last add gnocchi and serve the dish.
Recipe ideated and prepared by