Name: Vegan Sweet Potato Gnocchi with Chard and Nutmeg (Gnocchi Vegani di Patate Dolci con Bietoline e Noce Moscata)
Prep time: 45 min
Cook time: 1 h 10 min
Total time: 1 h 55 min
Yield: Serves: 4
Cuisine: Italian
Ingredients: A pinch of chilli flakes (optional); 1 clove of garlic, crushed; 80 g coarse breadcrumbs; 1 sprig of parsley, chopped; ½ unwaxed lemon, zested; Salt and black pepper, to taste; 500 g Swiss chard; 1 clove of garlic, crushed with the back of a knife; 3 large sweet potatoes; 400 g rock salt; 320 g 00 flour; 80 g vegan cheese, grated (optional); A pinch of nutmeg; Salt, to taste; 2 tbsp extra-virgin olive oil

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr 55

Appears in

Better Than Nonna

By Danilo Cortellini

Published 2024

About

These gnocchi are sweet and fluffy and pair perfectly with the crunchy bitter leaves. I’ve kept things intentionally light with a vegan version but you could use dairy cheese for a more indulgent dish. The gnocchi will keep, lightly floured, in the freezer for up to 6 months.

Ingredients

For the gnocchi

3 large sweet potatoes
400 g rock salt
320 g

Method

For the gnocchi

Rinse the sweet potatoes and place in a baking tray over a layer of rock salt to absorb the moisture. Bake at 160°c for an hour or until soft. Leave to cool for 10 minutes then peel away the skin and