Description
Delicious Purple Sweet Potato Gnocchi with Fresh Chutney
Ingredients
Scale
- 1.5 cups mashed purple sweet potatoes
- 1 cup all-purpose flour (plus extra for dusting)
- 0.5 tsp salt
- 1 tbsp olive oil (optional)
- 1 cup fresh cilantro leaves (packed)
- 0.5 cup fresh mint leaves
- 1 clove garlic
- 1 small green chili (optional)
- 1 lime juice
- 1 tsp sugar
- 0.25 tsp salt
- 2–3 tbsp water (adjust for consistency)
Instructions
- Prepare Sweet Potatoes: Roast or steam the purple sweet potatoes until tender, about 20 minutes. Cool, peel, and mash until smooth. Measure 1½ cups for the dough.
- Combine Ingredients: In a large bowl, blend mashed potatoes with ½ tsp salt and 1 tbsp olive oil (if using). Gradually add flour until a soft dough forms.
- Shape the Gnocchi: Divide dough and roll into ropes about ½ inch thick. Cut into bite-sized pieces and press a fork into each piece to create ridges.
- Cook the Gnocchi: Boil salted water, drop in gnocchi, and cook until they float, about 2–3 minutes. Remove with a slotted spoon.
- Crisp Them Up (optional): Sauté the gnocchi in olive oil until golden and crispy, about 2–3 minutes per side.
- Make the Chutney: Blend cilantro, mint, garlic, green chili (if using), lime juice, sugar, salt, and water until smooth. Adjust water for consistency.
- Serve Beautifully: Plate the gnocchi, drizzle with chutney, and garnish with microgreens or citrus zest.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg