Sweet Potato Gnocchi Bowl

Ingredients

• 2 small sweet potatoes (≈300 g)
• 4 tsp olive oil
• 300 g cherry tomatoes
• 2 Garlic cloves
• 40 g Parmesan
• 3 sprigs rosemary
• 4 tbsp pine nuts (≈15 g)
• Salt
• 250 g Spelt flour Type 630
• 2 tbsp spelt flour type 630 (for kneading)
• 100 g Baby spinach
• Pepper
• nutmeg

Instructions

1. 1.

   Wash, pat dry and pierce sweet potatoes all over with a fork. Brush with 1 tsp oil and place on parchment-lined tray. Bake in preheated oven at 200 °C (180 °C fan; gas: level 3) for about 45 minutes until cooked.

2. 2.

   Meanwhile wash and dry cherry tomatoes. Peel and finely chop garlic. Grate Parmesan. Wash rosemary, shake off excess water and pluck needles. Toast pine nuts in a large skillet without oil over medium heat for about 2 minutes until fragrant. Remove and set aside.

3. 3.

   Remove sweet potatoes from oven and let cool for ~10 minutes, then peel while still warm. In a bowl mash with a potato masher. Add salt and 2 tbsp Parmesan and mix. Gradually knead in flour until dough no longer sticks; only knead until everything is combined to avoid too firm gnocchi. Let dough rest in fridge for 20 minutes.

4. 4.

   Heat 1 tsp olive oil in the pine nut skillet. Sauté garlic and cherry tomatoes over medium heat for about 3–4 minutes, then set aside. Rinse spinach, dry thoroughly.

5. 5.

   Divide dough into four portions and roll each into finger‑thick logs on a floured surface. Cut into ~2 cm pieces and press ridges with a fork.

6. 6.

   Cook gnocchi in boiling but not rolling salted water for 2–3 minutes until they float to the surface. Drain.

7. 7.

   Heat remaining olive oil in a skillet and pan‑fry gnocchi over medium heat for about 5 minutes until golden and crisp. Add cherry tomatoes, cook briefly. Season with pepper and a pinch of salt. Add spinach and let wilt. Finish with salt, pepper and freshly grated nutmeg.

8. 8.

   Serve the skillet contents in bowls or on plates, topping with rosemary sprigs, remaining Parmesan and toasted pine nuts.