- 3 Sweet Potatoes (3 cups mashed, once cooked)
- 300 grams Ricotta Cheese
- 1 cup Grated Parmesan, plus more for garnish
- 1 Tablespoon Salt
- 3 cups Flour
- 1 Bunch Kale, rinsed well, dried and cut into 2 cm ribbons
- 3 Tablespoons of Wilson’s Extra Virgin Olive Oil
Place sweet potatoes on a plate and microwave for 12 minutes, flipping over halfway through cooking time.
Once cool enough to touch but still hot, cut potatoes in half and scoop out flesh. Mash sweet potatoes with a fork in a large bowl. Add salt, ricotta and parmesan cheese. Add 1/2 cup of flour at a time while continuing to mix with fork. Do not over-mix, just until mixture combines to become a dough. Portion dough into four pieces. On a floured surface, roll each portion with your palms into a long snake-like piece, about 2 cm thick. Cut each length of dough into 1 cm pieces to form gnocchi. Place cut gnocchi on a parchment-lined baking sheet. If making ahead for later use, put baking sheet directly in freezer. Once frozen, seal in a zip top bag and store for up to a month. When ready to serve, boil in salted water for 4 minutes until the gnocchi floats to the surface. Drain and shake from water before browning and continue with recipe.
If serving gnocchi right away, heat non-stick sauté pan coated with Wilsons’s Extra Virgin Olive Oil over medium heat. Add gnocchi to pan, being careful not to overcrowd. You may need to work in batches depending on your pan size. Sauté until golden, about 4 minutes on one side. Flip gnocchi and sauté for an additional 2 minutes. Add a handful of kale, making sure it is dry before it goes in the pan. Once you add kale, cover with pan with a lid to protect from oil splatter. Sauté kale and gnocchi for an additional 4 minutes or until kale is crispy. Finish with a sprinkle of salt and spoon onto plates. Finish with a sprinkle of parmesan cheese and a drizzle of Wilson’s Extra Virgin Olive Oil.