Chilli Sweet Potato Gnocchi with Chorizo and Greens
Mains | 17.08.2015
INGREDIENTS: (Serves 1)
100g Sweet Potato (diced)
4tbsp Rude Health Sprouted Whole Spelt Flour
1 Egg Yolk (keep white for omelette or scrambled eggs)
1 Fresh Chilli (diced)
Pinch Sea Salt
¼ Broccoli Head (chopped)
30g Chorizo (diced)
Boil/steam the diced sweet potato with a little salt until very soft.
Meanwhile preheat the grill to 200˚c. Place the diced chorizo on a foil lined baking tray and grill for 3-5mins, or until crispy. Once cooked, set to one side.
Strain the excess water off the potato and mash in 3tbsp flour, egg yolk, half of the chilli and some salt and pepper.
On a plate sprinkle the remaining 1tbsp of flour. Using a teaspoon scrape up a spoon of mashed potato and roll in the flour. Repeat until all mix is used.
Bring a sauce pan of water to the boil and drop in the gnocchi, cook for 2-3mins. Then fish out with a slotted spoon and lay out on the same foil lined baking tray you used for the chorizo (the excess oil from the chorizo will stop the gnocchi from sticking).
Grill the gnocchi for 3-5mins and then roll them over and cook for another 3-5mins or until golden brown.
Meanwhile, steam/boil the broccoli and peas.
To serve stack up the broccoli, peas and gnocchi, sprinkle over the crispy chorizo pieces and the remaining chilli half and serve with a lemon wedge on the side.