Sweet Potato Gnocchi Three Ways

So, I originally made this for Noah and had a few requests to share the recipe, so here it is!

It’s such a versatile recipe and can be adapted and paired with any sauce you see fit.

This recipe is quick, effortless and really flavoursome. Plus little bubbas will love this, just omit the salt and use unsalted butter for weaning babies.

Serves 2:

• 3 large sweet potatoes 
• Salt & pepper to season 
• 1 tbsp thyme
• 4-6 tbsp flour

Pierce your potatoes then cook in the microwave until cooked. Slice the potatoes down the middle and scoop the inside out into a bowl. Mash the potato with a fork then season with the salt & pepper and add the thyme. Mix well then add a tablespoon at a time of flour, mixing well inbetween. The texture you’re after is not too sticky.

Roll into a long sausage on a lightly floured surface, then cut into little squares.

Bring some salted water to the boil then add the gnocchi. They’re cooked once they float to the top. Keep half a mug full of the water then drain. 

Heat a knob of butter in a large pan over a medium heat then add the gnocchi and season with more black pepper. Toss them around and fry until golden. 

Now you can choose whatever sauce you want to go with this. I have done pesto as well as a tomato and spinach sauce. Below I will let you know my spinach & Parmesan sauce as per the photos and this is the reason you need to keep some of the water.

Once your gnocchi are golden, add 4-5 handfuls of spinach then pour some water in. Mix it all together and sprinkle some Parmesan. Keep adding some water and Parmesan until you get a creamy consistency. Spoon into bowls and sprinkle with Parmesan.

Chocolate Meringue Pie

Who doesn’t love ending a meal with a chocolate dessert?? This is a great alternative to lemon meringue pie, especially if you’re a chocoholic!

Chocolate pastry, filled with a chocolate truffle filling and topped with a light, chocolate meringue. This will truly impress if you’re hosting a dinner for family or friends.

Ingredients:

For the pastry:

• 80g caster sugar
• 150g chilled unsalted butter, cubed
• 260g plain flour 
• 30g cocoa powder 
• 1 large egg yolk 
• 3-5 tbsp cold water 

For the filling:

• 200g dark chocolate 
• 150g unsalted butter 
• 60g golden caster sugar 
• 2 large eggs 
• 3 large egg yolks
• 80g plain flour 

For the meringue: 

• 5 large egg whites
• 275g caster sugar 
• 1 tsp corn flour 
• 1 tsp vanilla bean paste 
• 1/2 tsp white wine vinegar 
• 15g cocoa powder

For the pastry, pulse together the sugar and butter in a food processor until combined. Add the flour and cocoa powder and mix to a breadcrumb consistency.

Add the egg yolk and 3 tbsp of water, then mix to bring the dough together. You may need to add more water, but be careful as you don’t want the dough to get too wet. 

Once the dough is smooth, shape into a thick disc, wrap in cling film and chill for half an hour. 

Roll out the pastry between two sheets of baking paper to the thickness of a £1 coin. Peel off one piece of baking paper, then gently roll the pastry around the rolling pin to lift. Unroll the pastry, baking paper side up, over a 23cm, deep fluted tin, then peel off the paper and set aside. Carefully press the pastry into the tin. Heat the oven to 180C.

Trim any excess pastry from the sides with a sharp knife and use the scraps to patch up any gaps or holes. Scrunch up the reserved paper, then flatten out and use to line the pastry case. Fill with baking beans/ rice then chill for 15 minutes. Bake for 13 minutes, then remove the baking beans/ rice and cook for a further 3 minutes, or until the pastry feels dry.

Meanwhile, to make the filling, put the chopped chocolate into a heatproof bowl over a pan of barely simmering water. Melt gently, stirring now and then, then add the butter and stir until combined. Take off the heat.

Using an electric mixture, whisk the sugar, eggs and egg yolks until pale and creamy. Stir in the melted chocolate until it’s all incorporated, then gently fold in the flour using a metal spoon. 

Lower the oven temperature to 160C. Spoon the chocolate filling mixture into the cooked pastry case, level the top with a spatula, then bake for 12 minutes.

Meanwhile, make the meringue using an electric mixer.whisk the egg whites until they form stiff peaks. Gradually whisk in the sugar until you have a soft, billowy meringue whose peaks stay standing when you lift the whisk. Whisk in the cornflour, vanilla and vinegar.

After 12 minutes of cooking, remove the chocolate tart from the oven. Lower the oven temperature to 150C.

Sift half the cocoa onto the meringue, then, using a metal spoon, carefully spoon the meringue on top of the chocolate tart, swirling slightly as you go. Don’t over mix or your meringue will lose the swirl effect. Sift the remaining cocoa on top of the meringue.

Return the tart to the oven and bake for 20 minutes. The meringue should have a thin crust on top but still soft in the centre. Leave to cool completely before taking out of the tin.