Roasted Sweet Potato Gnocchi with Coconut Curry Sauce

Roasted Sweet Potato Gnocchi with Coconut Curry Sauce

For the Gnocchi

• 1 1/2 pounds sweet potatoes
• 1 cup (120g) all-purpose flour
• 1 egg, beaten
• 1 teaspoon salt

1. Preheat oven to 350 degrees.
2. Prick the sweet potatoes all over with a knife and place on a baking sheet. Roast in the oven until very tender, about an hour, depending on the size of your sweet potatoes.
3. Remove the sweet potatoes from the oven and allow them to cool enough to handle. Remove their skins and discard, mash the flesh and spread it out to cool completely.
4. In a large bowl, combine the roasted sweet potato flesh, flour, egg and salt to make a dough, then lightly knead it to bring it all together.
5. Divide the dough into 4 equal portions. On a lightly floured surface, roll each portion into a 3/4″ thick log. Slice each log into 3/4″ segments, toss lightly with flour and set aside.

For the Sauce

• 1 tablespoon vegetable oil or ghee
• 1 small onion, minced
• 3-4 tablespoons curry paste (I used Patak’s Vindaloo)
• 1 can unsweetened coconut milk
• salt and sugar, to taste

1. Heat oil and onion in a saucepan over medium heat and sweat, stirring occasionally, until tender. Add the curry paste and cook for a minute, then add the coconut milk. Bring to a simmer and dilute with water to your desired thickness, then season to taste with salt and sugar.

Plating

1. Bring a large pot of water to a boil. Cook the gnocchi in small batches, so they do not stick. Allow them to float, then cook for an additional minute more, and drain in a colander. Boiling them is not necessary, but it firms them up and makes them taste less starchy, so it is preferable.
2. Meanwhile, heat a tablespoon or two of vegetable oil in a non-stick skillet over medium-high heat. When it begins to shimmer, add the first batch of drained gnocchi. Fry on both sides until nicely browned, about 1-2 minutes per side.
3. Pool a small amount of the prepared sauce on the bottom of a plate and top with gnocchi. Ideally, garnish with chopped cilantro, basil, mint and/or chilies for color and flavor/textural contrast, but these are just delicious in their burnt orange glory.