Sweet Potato Gnocchi with Kale and Parmesan
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After trying the potato gnocchi, I wanted to try sweet potato gnocchi. I added some kale and Parmesan cheese, it is really delicious and super healthy. Here is my recipe for Sweet Potato Gnocchi with Kale and Parmesan.
Why is sweet potato so healthy?
You might think that the sweet potato is related to the potato because they have the same shape and the same texture, but they are not! The sweet potato is native to South America. Today, sweet potato is absolutely in trend because it’s super easy to prepare and is very good for health.
Compared to the traditional potato, sweet potato tastes sweeter. In terms of nutrition, it is especially rich in vitamin A or beta-carotene, good for the skin, memory and helps reduce the risk of cardiovascular disease.
How to prepare homemade sweet potato gnocchi?
The recipe for homemade sweet potato gnocchi is very simple, just make a mashed sweet potato and mix it with flour. Note that there are two different ways to cook the sweet potato for a mash.
Cooking sweet potato in water
Pour la cuisson à l’eau, épluchez et coupez la patate douce en cubes puis faites-la cuire dans de l’eau bouillant pendant environ 20 min. Puis, il suffit ensuite d’égoutter la patate douce et de l’écraser.
This technique is quite fast, however requires a little more flour in the dough to be able to work it better.
Recipe if cooked in water
- 650 g de patate douce
- 300 g de farine
- 50 g de parmesan râpé
- 1 œufs
- 6 g de sel
Cuisson au four de la patate douce
The other possibility is to cook the sweet potato in the oven. Don’t peeling it, just prick it with a fork. In this case, it should be cooked for about 45 minutes to 1 hour depending on the size of the sweet potato at 175 ° C (on baking paper).
You must then peel the sweet potato and crush it. This technique takes longer, but since baking in the oven dries out the sweet potato, you can reduce the amount of flour in the gnocchi dough (150 g instead of 300 g).
In this recipe, I added Parmesan and an egg in the gnocchi dough. For a vegan version, you can simply bake the sweet potato in the oven, mash it with only flour and mashed sweet potatoes.
Recipe for baking (vegan):
- 650 g de patate douce
- 150 g de farine
- 6 g de sel
If you want to make this recipe with normal potato gnocchis, here is my recipe for Homemade Gnocchi without Equipment.
Shape the gnocchi
To shape the gnocchi take a good spoonful of dough and form a sausage about 1 to 2 cm in diameter. Do not hesitate to flour your work surface to prevent the dough from sticking too much.
Then cut the sausage into small 1 cm sections.
Boil water and put the gnocchi directly to cook. As soon as they rise to the surface, they are cooked. You can drain them and set them aside in a bowl of cold water while you cook the rest.
Then, you can brown them in a pan as in the following recipe or prepare them as a gratin or simply with a pesto sauce (see my recipe for Homemade Almond Pesto) or a tomato sauce.
Recipe for Sweet Potato Gnocchi with Kale and Parmesan
For about 4 portions you need the following ingredients.
Ingredients
For the sweet potato gnocchi
- 650 g de patate douce
- 300 g de farine
- 50 g de parmesan râpé
- 1 œufs
- 6 g de sel
For the kale and parmesan gnocchi
- 2 gousses d’ail
- 2 bouquets de chou kale
- 50 g de parmesan
- 10 ml d’eau froide
- Herbes : Thym, Romarin
- Huile d’olive
- Sel
- Poivre
Retrouve la vidéo de la recette sur ma chaîne Youtube !
Preparation
Step 1: The sweet potato gnocchi dough
Peel the sweet potato and cut it into cubes. Cook in boiling water for about 20 minutes. (Another possibility: baking in the oven, see above .
Drain and mash the mashed sweet potato. In a bowl, pour the flour, salt, Parmesan, mashed sweet potatoes and egg. Mix well to form a dough.
Step 2: Shape the gnocchi
To shape the gnocchi take a good spoonful of dough and form a sausage about 1 to 2 cm in diameter. Do not hesitate to flour your work surface to prevent the dough from sticking too much.
Then cut the sausage into small 1 cm sections.
Boil water and put the gnocchi directly to cook. As soon as they rise to the surface, they are cooked. You can drain them and set them aside in a bowl of cold water while you cook the rest.
Step 3: Kale and Parmesan Gnocchi
Heat a little oil in a pan and brown the gnocchi. Add the finely chopped garlic and herbs. Add salt and pepper. Sauté until the gnocchi are lightly golden.
Remove and set aside.
Remove the stems from the kale and cut the leaves into pieces. Sauté them in the pan with a little olive oil. Add the water, just a little to keep the kale crunchy but not crisp!
Once the water has evaporated, add the gnocchi. Readjust the seasoning (salt and pepper) if necessary. Grate Parmesan and serve immediately.
Pictures
Find the steps of the recipe in pictures.
Hope you liked this recipe, here is another recipe in the same style of Fusilli with Fennel, Kale and Parmesan that you will certainly also like:
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Gnocchis de Patate Douce au Chou Kale et Parmesan
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Ingredients
Pour les gnocchis de patate douce
- 650 g de patate douce
- 300 g de farine
- 50 g de parmesan râpé
- 1 œufs
- 6 g de sel
Pour les gnocchis au chou kale et parmesan
- 2 gousses d’ail
- 2 bouquets de chou kale
- 50 g de parmesan
- 10 ml d’eau froide
- Herbes : Thym Romarin
- Huile d’olive
- Sel
- Poivre
Instructions
Étape 1 : La pâte à gnocchis de patate douce
- Épluchez la patate douce et coupez-la en cubes. Faites cuire dans de l’eau bouillante pendant environ 20 minutes. (Autre possibilité : cuisson au four, voir plus haut).
- Égouttez et écrasez la patate douce en purée. Dans un saladier, versez la farine, le sel, le parmesan, la purée de patate douce et l’œuf. Mélangez bien pour former une pâte.
Étape 2 : Former les gnocchis
- Pour former les gnocchis prenez une bonne cuillère de pâte et formez un boudin d’environ 1 à 2 cm de diamètre. N’hésitez pas à fariner votre plan de travail pour éviter que la pâte ne colle trop.
- Coupez ensuite le boudin en petits tronçons d’1 cm.
- Faites bouillir de l’eau et mettez les gnocchis directement à cuire. Dès qu’ils remontent à la surface, c’est qu’ils sont cuits. Vous pouvez les égouttez et les réserver dans un bol d’eau froide le temps de cuire le reste.
Étape 3 : Les gnocchis au chou kale et parmesan
- Faites chauffer un peu d’huile dans une poêle et faites revenir les gnocchis. Ajoutez l’ail haché finement et les herbes. Salez et poivrez. Faites revenir jusqu’à ce que les gnocchis soient légèrement dorées.
- Retirez et réservez de côté.
- Enlevez les tiges du chou kale et coupez les feuilles en morceaux. Faites-les revenir à la poêle avec un peu d’huile d’olive. Ajoutez l’eau, juste un peu pour que le chou kale reste croquant mais pas croustillant !
- Une fois l’eau évaporée, ajoutez les gnocchis. Réajustez l’assaisonnement si nécessaire. Râpez du parmesan et servez immédiatement.
