Sweet potato gnocchi with winter greens and goey boccocini

Is there anything better than a gorgeous bowl of pasta? 

This gnocchi dish is the perfect fit for these autumnal days. There is something so comforting about a hearty meal when the weather outside is cold and grey. As the leaves start to turn on the trees and the temperature starts to dip I look to the more wholesome of the vegetable family - the starchy root vegetables for fuel. My favourite being sweet potato or kumara. You will see this versatile veggie featured in a number of my dishes.

These gnocchi have such a lovely flavour that is complemented by the pesto and garlic sauce and the delicious melted cheese. The pan frying of the gnocchi is the ultimate secret to this dish. Crispy on the outside and soft in the middle - how much better can it get? 

Anyway, enough of my blabbering. Here is the recipe. I hope you love it!!

Sweet potato gnocchi with winter greens and goey boccocini

INGREDIENTS

For the gnocchi: 
500g of sweet potato
7 Tbsp of coconut flour
6 Tbsp of tapioca starch
1 Tbsp olive oil
1/2 Tbsp salt
1 egg

For the veggies:
4 cloves of garlic, finely diced
5 brussel sprouts, cut in half
1 bunch of broccolini
1 Tbsp of pesto
100g of boccocini
1 cup of baby spinach

METHOD

Peel and dice sweet potato and steam for 10 minutes or until super soft when tested with a knife. Remove from the steam and place in a bowl in the fridge until completely cool. Once cool mash with a potato masher until smooth. 
Add the remaining ingredients and knead well with your hands until a soft dough forms. Make the dough into a ball and then flatten into a disc and wrap in glad wrap and place in the fridge for half an hour or overnight. 
Once rested remove the dough from the fridge and divide into 4 pieces. Using extra tapioca flour to stop the dough sticking roll each piece into a long thin roll. Cut into 10cm pieces and press each piece with a fork to create groves on the top. Once all the pieces are shaped bring a pot of water to the boil place small batches of the gnocchi into the boiling water. Leave to cook until they begin to rise to the surface. Quickly scoop out of the water with a slotted spoon. They may be a bit sticky so it might be a good idea at this point to spread them in a single layer on s sheet of baking paper to cool. Continue this process until all of the gnocchi are cooked. 

Now heat a large frying pan on high. Drizzle with olive oil and pan fry gnocchi in batches until they are golden and crispy. Place in a bowl and set aside while you make the sauce. 

Bring another pot of water to the boil, cut your bunch of broccolini into 3 and add to the water for 2 minutes to blanch. Drain well.

To make the sauce heat 2 Tbsp of olive oil in a pan and add garlic. Fry until the garlic is just starting to colour and turn golden brown before adding the pesto and brussel sprouts. Fry for another couple of minutes before adding the broccolini and your gnocchi. Sprinkle with a generous pinch of salt. Toss well. Lastly add spinach and the beautiful boccocini. Toss another couple of times to wilt the spinach and then divide between two plates. Serve immediately! :)