Sounds complicated but it couldn’t be easier. An absolute showstopper and all for £8.90!
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Make sure the butter is nice and brown before adding the rosemary.
Cooking Time (includes preparation time): 35 Minutes
Feeds: 4 People
2 Sweet Potatoes
250g of Plain Flour
Large knob of Unsalted Butter
1 Bunch of Rosemary
200g of Ricotta Cheese
80g of Parmesan
1 Garlic Clove
100g of Spinach
Total Cost - £8.90 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Preheat oven to 180°C/356°F.
Place 2 sweet potatoes on a baking tray and bake until soft.
Spoon out the flesh of the sweet potatoes and add to a bowl with a heaped tablespoon of ricotta, 40g of grated Parmesan and a small handful of chopped rosemary. Add a pinch of salt and mash together.
Add 250g of plain flour to the mix, bit by bit, mixing as you go. Once it is all mixed together, pick up the dough with your hands and form it into a lump. Remove the dough from the bowl and place on a floured surface.
Cut the dough into quarters. Take one quarter and roll it out into a long sausage. Cut up the sausage into little gnocchis at regular intervals.
Once you have cut up all the gnocchis, get a pan of water on the heat. Once the water starts boiling, add your gnocchi. After 3-4 minutes, it should float to the top. Cook for a further 30 seconds. Remove the gnocchi from the water, drain and drizzle with some olive oil.
Sauce time. Add 3 tablespoons of butter to a frying pan. When it starts browning, add a tablespoon of rosemary leaves and 1 crushed garlic clove. Fry for 30 seconds.
Add 100g of spinach. Once it has wilted, pour in your gnocchi. Coat the gnocchi in the butter and season with salt and pepper. Remove the pan from the heat.
To serve, spoon the gnocchi into a bowl. Grate on some Parmesan and dollop on some ricotta cheese. Tuck in and enjoy!