Baked Sweet Potato and Watercress Gnocchi

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 700 g (1 lb 9 oz) orange sweet potato
  • 300


  1. Boil the sweet potato and potatoes in their skins until tender when tested with the point of a knife. Drain, and when cool enough to handle, peel and press the sweet potato and potato through a potato ricer or mouli into a large bowl.
  2. Add the flour, parmesan, watercress and garlic and season well. Gently bring together with your hands until a s