Sweet potato gnocchi with chilli lemon creme fraiche, garlic greens, and pan fried hake

I absolutely love sweet potatoes…they are so high in vitamin C and just extra tasty! I have seen a few recipes for sweet potato gnocchi around so I decided to give making them myself a try 🙂 Also had a rummage in the reduced section in my local supermarket (classic student!) and found a hake fillet and some rainbow chard to have with the gnocchi.

(Serves 1)

  • 250g Sweet potato
  • 25g Plain whole wheat flour
  • 1 Egg yolk
  • 1tsp. Rapeseed oil
  • Green vegetables of your choice – I used broccoli stalk (never throw this away!) and rainbow chard
  • 1 clove of Garlic sliced finely
  • 1tsp. Mild olive oil
  • A pinch of finely chopped lemon rind
  • Fresh chilli chopped small
  • 1tbsp. Creme fraiche (can use a low fat variety if you want)
  • 1 Hake fillet or any other white fish fillet
  • Salt & Pepper

For the gnocchi :

  1. Heat your oven to 200 degrees C
  2. Pierce a few holes in the sweet potato using a fork and microwave for 6 minutes, then place in your preheated oven for 10 minutes
  3. Once cooked cut open the sweet potato and allow the steam to be released and for the potato to cool
  4. Scoop out the flesh of the potato and squash using a fork till smooth  (I ate the skin as a ‘while cooking’ snack – can’t throw away all those micronutrients!)
  5. Mix in the egg yolk with the potato as well as a pinch of salt and freshly ground black pepper
  6. Now gradually incorporate the flour into the potato mixture till a sticky dough is formed (you may need slightly more or slightly less flour than I’ve suggested) – the dough will be pretty sticky but should be rollable
  7. Sprinkle some more flour on a chopping board, split your dough into two and roll each into a long cylinder about ½ inch thick
  8. Using a sharp knife cut the dough into inch long pieces – I squashed each gnocchi with a fork slightly to make them pretty (not necessary!)
  9. Place on a baking paper in the fridge for 1 hour
  10. Boil some water with a pinch of salt and drop in your gnocchi – they should float when they’re done after 3 to 4 minutes

For the creme fraiche:

  1. Mix the creme fraiche, lemon rind and chilli along with a pinch of salt and ground pepper

For the greens:

  1. Heat the olive oil in a frying pan and cook the garlic for a minute on a medium heat
  2. Stir fry your vegetable until just cooked, still with a bit of crunch

For the fish:

  1. Season the fish with salt and pepper
  2. Heat the rapeseed oil in a pan over a medium heat and place the hake, skin side up, in the pan
  3. After 2 minute flip the fish over to crisp the skin side

sweet potato gnocchi (1)

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