premier-mcdougal 5/2/20

Sweet Potato Gnocchi

Felice Tocchini, the Fusion Brasserie, Worcester
Serves: Serves 6 as a starter, 3 as a main
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Preparation time: 30 minutes
Cooking time: 60 minutes



  • 300g sweet potato mash
  • 200g plain flour
  • 30g parmesan cheese, grated
  • To taste salt and pepper
  • 1 egg yolk
  • To taste nutmeg
  • 80g butter
  • 2 garlic cloves, finely chopped
  • To taste chilli (optional)
  • Handful dandelion or spinach leaves
  • 50g fresh ginger, peeled and cut into little strips
  • 200g raw tiger prawns, peeled and cut into pieces
  • 100ml dry white wine


  2. Add flour, cheese, seasoning and egg to the cooled mash and knead until all the ingredients hold together
  3. Roll out dough on a dusted surface. Divide into smaller pieces and roll out into a long thin sausage approximately 1.5cm thick. Roll each strip in flour
  4. Cut into 1.5cm long pieces and toss in more flour so they don’t stick together

  5. Place a clean cloth over a tray, dust with flour before placing the gnocchi on it (the cloth will stop the gnocchi from sticking to the tray)
  6. Cook gnocchi in a large pan of gently boiling salted water for approximately 3 minutes, or until they float to the top
  7. Lift the gnocchi from the water with a perforated spoon, or colander
  8. SAUCE
  9. Place ¼ of the butter in a sauté pan with garlic and chilli
  10. Cook until lightly golden, add prawns and cook for a few more minutes
  11. Add the wine and reduce by half
  12. Turn the heat down before adding the ginger and the rest of the butter, carry on shaking the pan over the heat until the butter is totally melted and it has been amalgamated
    into the sauce
  13. To serve add the cooked gnocchi and then the dandelion or spinach leaves to the sauce, toss and serve
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