Another lovely dish from our collaboration series with Chef Benjamin. This sweet potato gnocchi is as sweet as it sounds! It is definitely a must try.
The harmony between the flavors will be something that you want to taste. Besides the taste, how the dish looks will definitely make you feel special and it will be an lovely experience.
Just follow these steps and you will see that you are the chef in your kitchen and you can make anything happen!
Ingredients for sweet potato gnocchi:
- 300g sweet potato
- 60g maizena
- 60g wheat flour
- salt, pepper, nutmeg
Place whole sweet potatoes with the skin on in a saucepan, fill to the water’s height, and cook until the potatoes are tender. When hot, peel the potatoes, mash them until there is no chunk left. Add the flour, starch, salt, pepper ,and nutmeg to taste. Mix to obtain a smooth, non-sticky dough.
Let the dough rest for at least 30 minutes in the fridge. On a floured work surface, form the dough in shape of thick stripes and cut about 1cm in diameter. Cut small balls 1cm long to get desired shape.
- 400g of peppers
- 200g dried tomatoes
- 30g basil
- 1 clove of garlic
- 60g whole almonds
- 75ml olive oil
- 5g Golden Chlorella
- Salt, pepper, espelette pepper
Preheat your oven to 180 degrees, and cook the peppers for about 30-40 minutes until they are tender. Wrap them in aluminum foil and let them cool. Then remove the skin of the peppers and seeds inside. In a blender, put the peppers, sun-dried tomatoes, garlic, and basil.
Mix and drizzle in half the oil. Add the whole almonds, and mix again with adding the last part of the oil and the chlorella. Season and keep for dressing.
- 6 Artichokes
- Olive oil, bay leaf, thyme, orange zest
To prepare the artichokes: remove the large leaves by hand, then with a small knife, by rotating the artichoke around itself and gradually remove the leaves until you reach the very tender leaves in the center. Cut off the top part and remove the hay (the leafy part in the center of the artichoke) leave the base by 2 cm.
Once prepared, heat the olive oil to 80 degrees, add the herbs and artichokes and cook for 45 minutes or until they are tender.
.The Finishing and dressing:
- 10 dried tomatoes cut into thin strips.
- 50g rockets
Bring a pot of salted water to a boil and cook the gnocchi for 2 minutes (they should rise to the surface).
Drain the gnocchi, then brown them in a pan with a drizzle of olive oil. In the end, add a large tablespoon of pesto and the candied artichokes and cut them into 6.
Place a spoonful of pesto at the bottom of the plate, the pan-fried gnocchi, and artichokes on a deep plate. Arrange the arugula leaves and the sun-dried tomato slices harmoniously.