The easiest and best way to make Sweet Potato Gnocchi! Serve it with a glass of the fine rose wine Rodampelo 2018 of “Oenou Yi – Ktima Vassiliades”.


Ingredients:

  • 2 sweet potatoes (600-650 g)
  • 1 egg
  • 200-300g all-purpose flour + extra for rolling
  • salt and pepper
  • 1 tbsp olive oil
  • 1 tsp butter
  • 2 cloves of garlic, finely chopped
  • ½ tsp chili flakes
  • 2 tbsp parsley, finely chopped

Preparation:

  1. Pierce the sweet potatoes with a fork and boil them for 15 minutes.
  2. Carefully cut them in half and let them cool. Remove the flesh with a spoon and place them in a bowl.
  3. Mash the sweet potato with a fork.
  4. In a bowl, add the egg, flour (the amount depends on how much moisture the sweet potato will release), salt and pepper. Mix until you create a dough that doesn’t stick on your hands.
  5. In the meantime, place a pot full of salted water over high heat and bring to a boil.
  6. Use a spatula to transfer mixture to a pastry bag without overfilling it.
  7. Dust the kitchen counter or any surface with flour. Using the pastry bag, make strings of dough. Repeat the process so that you have multiple strings on your counter. Using a knife cut 1cm stripes creating small dough rectangles. Press each gnocchi’s surface with a fork.
  8. In a deep bowl, add ice water to be used later.
  9. Lower heat. When the water simmers, add the gnocchi. When they come up to the surface, fish them with a spaghetti spoon and transfer them to the bowl with the ice water.
  10. When finished, remove the gnocchi again with the spaghetti spoon. Drain and wipe with a paper towel.
  11. In a non-stick pan, heat 1 tablespoon of olive oil over medium heat. Sauté the gnocchi for 2-3 minutes until slightly golden.
  12. Add the butter, garlic, chili flakes and mix using a wooden spoon.
  13. Sauté for 1 more minute and serve along with a glass of the fine rose wine Rodampelo 2018 of “Oenou Yi – Ktima Vassiliades”.

*Recipes and dishes presented on the website are not applied in the winery’s restaurant “PLAYIA“.