Description
This Sweet Potato Gnocchi with Tomato Sauce is a delightful twist on the classic Italian dish, combining the natural sweetness of sweet potatoes and the heartiness of baking potatoes for a soft, flavorful gnocchi. Paired with a rich, homemade tomato and chili sauce infused with garlic and fresh basil, this recipe offers a comforting, vegetarian-friendly meal that’s perfect for any occasion.
Ingredients
Scale
Gnocchi
- 350g sweet potatoes
- 4 baking potatoes (950g total)
- 200g wholemeal spelt flour, plus extra if needed
Tomato Sauce
- 1 tbsp olive oil
- 4 garlic cloves, finely grated
- 1–2 fresh chillies, deseeded and finely chopped
- 600g large vine-ripened tomatoes, finely chopped
- 15g basil, half chopped
- 50g finely grated Italian-style vegetarian hard cheese
Instructions
- Roast the potatoes: Preheat your oven to 200°C (180°C fan/gas mark 6). Prick both the sweet potatoes and baking potatoes all over with a fork and place them on a baking tray. Bake for 50-60 minutes until a knife easily pierces through them. Once out of the oven, cut each potato in half to help release steam as they cool.
- Prepare the tomato sauce: While the potatoes are baking, heat the olive oil in a pan over medium heat. Add the finely grated garlic and chopped chillies and sauté until softened and fragrant. Stir in the chopped tomatoes and half of the chopped basil. Cover the pan and simmer gently over low heat for 20-30 minutes until the sauce thickens.
- Make the gnocchi dough: When the potatoes are cool enough to handle, peel off the skins carefully and discard them. Mash the potatoes thoroughly until smooth. Stir in the wholemeal spelt flour and knead briefly until a dough forms. If it feels sticky, add a little extra flour to achieve a pliable consistency.
- Shape the gnocchi: Cut the dough into two halves. Wrap one half tightly and refrigerate – it will keep chilled for up to three days. Cut the remaining half into quarters, then roll each quarter into a sausage shape about 28cm long. Slice the sausages into bite-sized pieces. Optionally, press each piece lightly with the back of a fork to create ridges, then place them on a flat surface spaced apart to prevent sticking.
- Cook the gnocchi: Bring a large pot of salted water to a boil. Drop the gnocchi pieces gently into the boiling water and cook for 2-4 minutes. When they float to the surface, they are done. Use a slotted spoon to remove them promptly to avoid overcooking, which can cause them to fall apart.
- Serve with sauce: Toss the cooked gnocchi with half of the tomato sauce. Tear in half of the remaining fresh basil and sprinkle over half of the grated vegetarian hard cheese. Serve immediately. The remaining gnocchi dough and sauce can be kept refrigerated for up to three days and reheated later as needed, served again with the remaining basil and cheese.
Notes
- If your gnocchi dough is too sticky, add more wholemeal spelt flour gradually until manageable.
- Pressing gnocchi with a fork to create ridges is optional but helps sauce adhere better.
- Do not overcook the gnocchi; once they float, remove immediately to prevent them from becoming mushy.
- The dough and cooked gnocchi can be refrigerated for up to 3 days.
- For a vegan version, substitute the vegetarian hard cheese with a vegan alternative or nutritional yeast.
- Adjust the number of chillies to suit your preferred heat level.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: sweet potato gnocchi, tomato sauce, vegetarian Italian gnocchi, homemade gnocchi recipe, wholemeal spelt flour gnocchi, baked potato gnocchi
