Sweet Potato Gnocci with Beans, Olives & Tomatoes
The English Kitchen
The English Kitchen
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Ingredients

  • For the gnocchi
  • 1 1/2 pounds of sweet potatoes
  • 75 g to 140g of plain flour (3/4 cup to 1 cup)
  • 1/2 tsp salt
  • freshly ground black pepper to taste
  • 1/2 tsp freshly grated nutmeg
  • 45 g of freshly grated Parmesan Cheese (1/4 cup)
  • more flour for rolling, etc.
  •  
  • For the dish
  • three large handfuls of frozen whole green beans (about 1 1/2 cups)
  • 1/2 cup ham stock
  • 1 clove of garlic, peeled and minced
  • splash of white wine
  • finely grated zest of one unwaxed lemon
  • 1 TBS lemon juice
  • 120 ml of double cream (1/2 cup)
  • 1/2 tsp dried thyme
  • 12 baby plum tomatoes, quartered
  • 90 g of finely grated Parmesan Cheese (1/2 cup), divided
  • Freshly ground black pepper
  • finely chopped fresh parsley
  • 125 g of butter (1/2 cup)
  • 5 stalks of celery, trimmed and finely chopped
  • 1 large onion, peeled and finely chopped
  • 1 tsp dried thyme
  • 3/4 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp powdered dried sage
  • 675 ml of chicken stock (3 cups)
  • 2 loaves of firm white bread, cubed and left over night
  • to dry in the open (give it a stir every now and then)
  • 1 bunch of parsley, chopped
  • butter to dot

Instructions

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