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Sweet Potato Gnocchi with Cumin and Thyme

Sweet Potato Gnocchi



Makes enough for 4-6 people

5 golden sweet potatoes, baked and pureed (I used a ricer)

1 large egg

3 cups plain flour, sifted

1 cup parmesan cheese, grated

1 cup pecorino cheese, grated

1 tablespoon mixed spices (equal parts cumin, chili, nutmeg and cinnamon)

I tsp salt


For the sauce:

• 25Ogrbutter

• 8-lOsprigsfreshthvme

• I clove garlic, crushed



1. Mix the sweet potato, egg flour, cheeses, spices, and salt together in a large bowl. Gently fold the dough with your hand until you get a rough ball that is soft but not too sticky. Be gentle with the dough so your gnocchi turn out nice and fluffy and light.


2. Take handfuls of the dough and roll them out into ropes 1” thick on a clean, floured work surface. Cut each rope into 1” thick sections, and place them on a floured tray. If it is warm or humid, it’s best to place them in the fridge until you’re ready to boil them.


3. Bring a large pot of salted water to the boil, remove the gnocchi from the fridge, and place them in the water. After about a minute or so they will float to the surface. Remove them from the boiling water with a slotted spoon and transfer to bowls.


4. To make the sauce: place the butter, thyme, and garlic in a saucepan on low heat until the butter begins to turn golden Pour the sauce over the gnocchi, along with a sprinkling of ground cumin, fresh thyme leaves, and extra parmesan and pecorino cheese.

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