Gnocchi are not only a healthy dinner, they’re also great fun to make. Getting the kids involved shows them it isn’t just sweet dough that needs rolling, and introduces them to some classic Italian flavours.
- Preheat the oven to Gas Mark 4, 170°C, fan 150°C.
- Bake the sweet potato in the oven for approximately 1 hour until cooked through.
- While still warm but cool enough to handle, use a blunt knife to remove the skin and place the potato flesh in a baking tray. Use a fork to break up the sweet potato and then leave to cool further.
- Once cool, sift the flour over the sweet potato and get the children to use their hands to mix in well – this is great, messy fun that the kids will love!
- Add the egg yolks, the herbs and a pinch of salt and pepper and mix together to form a dough that you can roll easily, using the back of a round knife to scrape the dough off the little ones’ hands. If the dough is too sticky to roll, keep adding flour until it is easier to handle.
- Roll out the dough into long, thin sausages, approximately 1cm thick. With a sharp knife cut into 2.5cm wide dumplings.
- Bring a pan of water to the boil and season well with salt. Drop in the gnocchi and cook for 2 minutes. Get the children to watch them float to the top – when they do they are cooked! Remove with a slotted spoon and set aside to cool in a bowl with a drizzle of olive oil.
- Heat the butter in a frying pan and once it starts to foam, add the gnocchi and cook for 1 minute. The gnocchi should take on a darker brown colour.
- Warm the passata in a small pan until hot. Divide the gnocchi across 2 plates and pour the hot passata sauce over the top.
- Finish with shavings of Parmesan cheese, rocket, parsley and a drizzle of olive oil. Serve.
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