- 4
Ingredients
- 2 sweet potatoes, peeled and chopped
- 250 g (1 cup) ricotta
- 250 g (21⁄2 cups) almond meal (and an extra 50 g in case the mixture needs thickening)
- extra-virgin olive oil
- 80 g (1⁄2 cup) pine nuts, toasted
Preparation
Step 1
Preheat the oven to 180°C. Line a baking tray with baking paper.
Boil the spuds for about 10–15 minutes, until you can poke a fork through and they’re really soft.
Drain the spuds, then pop them in a bowl and mash them with a potato masher or the back of a fork.
Add your ricotta and almond meal and mix into a dough – if it’s not holding together, add up to an extra 50 g (1⁄2 cup) of almond meal.
When you have a dough-like consistency, roll it into little balls. This mixture should make about 20 pieces. If you want to make them look fancy, then press the back of the fork into each piece.
Pop the gnocchi on the lined baking tray and drizzle with a nice glug of extra-virgin olive oil.
Bake the gnocchi for 20–25 minutes or until they’re golden, then serve