Sweet potato gnocchi

Sweet potato gnocchi

  • Preparation Time10 mins
  • Cooking Time80 mins
  • Serves4
  • DifficultyMedium

For the gnocchi

4 sweet potatoes
4 large potatoes
3 eggs
350g plain flour (plus more for rolling out gnocchi)
2 tbsps salt
1 tsp ground black pepper

For the sauce

Olive oil, for sauteeing
900g pork butt (shoulder), recipe follows
Gnocchi, blanched
100g pearl onions, blanched, peeled
1) Preheat the oven to 180C/Gas 4.

2) Roast the sweet potatoes until tender, approximately 20-30 minutes. Set aside to cool.

3) Boil the potatoes until a knife pierces them easily. After all of the potatoes have cooled, peel and grate them.

4) In a bowl, combine all the potatoes, by mixer or by hand, with the eggs, flour, salt and pepper. Mix only enough to incorporate all of the ingredients; do not overmix.

5) Test the dough by taking a small portion of the dough with floured hands, forming it into a ball and blanching in boiling salted water. When it floats, remove, taste and adjust seasoning.

6) Proceed with shaping the gnocchi into oblong balls, then mark with the back of a fork. Boil shaped gnocchi until they float then drain.

1) Heat a saute pan over medium-high heat. Add 1-2 tablespoons of olive oil, then pork and gnocchi. Saute until the gnocchi is slightly golden.

2) Add remaining ingredients (except almonds and parsley) and reduce the liquid by half.

3) Finish with almonds and garnish with chopped parsley.

Pork butt:
1) Preheat the oven to 180C/Gas 4.

2) Start with the pork shoulder, season with salt, pepper and dust with flour.

3) In an extremely hot pan, sear the pork in oil until very brown on all sides. Add celery, chopped orange and vegetables. Add the chicken stock and boil down, scraping the browned crust from the seared meat as it boils. Cover the pan with aluminium foil and place in the oven for 1 hour.

4) Remove pork, strain liquid and boil down to half the amount. Reserve the pork and the reduced braising liquid separately.

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