sweet potato gnocchi

sweet potato gnocchi by ingarden

2 servings, 45 minutes

you will need: 

1 sweet potato

½ cup ricotta cheese

1 ½ cup all-purpose flour

salt & pepper

½ cup spinach leaves

1 seed pad of arugula microgreens


for the sauce:

2 tbsp olive oil

1 cup cream

2 cloves garlic, diced

1 tsp rosemary 



step one: cook your sweet potato in salted boiling water for 20-25 minutes or until soft.

step two: scoop the flesh of the sweet potato in a large bowl. add the flour, ricotta cheese, salt & pepper and mix until a dough starts to form. knead the dough for an additional 5 minutes until it becomes easy to handle. 

step three: roll and stretch out the dough. cut into equal 1-inch pieces. 

step four: bring a large pot of water to a boil, cook your gnocchi until they rise to the top of the pot.

step five: once cooked, add 2 tbsp of olive oil to a pan and pan-sear your gnocchi for 2 minutes on each side. add the cream, garlic, and rosemary and let cook for 10 minutes. toss the gnocchi a few times to mix well with the sauce. 

step six: add the spinach leaves right before serving.

arugula superfoods microgreens