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Sweet potato gnocchi with burnt aubergine and greek yoghurt
Ingredients
Gnocchi
500 g x sweet potato
200g x ricotta
100g x grated parmesan
4 tbsp x chives, chopped
3 tbls x maple syrup
Salt and pepper to taste
320g x plain flour
Burnt aubergine
3 x aubergines
2 x garlic cloves, minced
3 x lemons, juiced
Salt and pepper
1tbls extra virgin olive oil
Yoghurt
250ml x Greek yoghurt
3tbsp x pomegranate seeds
3tbsp x pine nuts
2tbsp x chopped parsley
Gnocchi
500 g x sweet potato
200g x ricotta
100g x grated parmesan
4 tbsp x chives, chopped
3 tbls x maple syrup
Salt and pepper to taste
320g x plain flour
Burnt aubergine
3 x aubergines
2 x garlic cloves, minced
3 x lemons, juiced
Salt and pepper
1tbls extra virgin olive oil
Yoghurt
250ml x Greek yoghurt
3tbsp x pomegranate seeds
3tbsp x pine nuts
2tbsp x chopped parsley
Gnocchi
Preheat oven to 180c
First, bake the sweet potatoes until soft to a knife. Remove from the oven and allow to cool to a temperature at which you can handle them.
Cut the potatoes in half length ways, and remove the flesh. Mash the flesh as finely as possible, preferable passing through a fine sieve.
Mix all the remainig ingredients to the sweet potato except the flour, and stir thoroughly to combine evenly.
Season the mix generously and add 300g of the flour to the mix, reserving the remaining flour for dusting and kneading.
Using the excess flour to dust your work surface, roll your dough in approximately 25 balls, and then using a rolling pin, roll each ball into thin sausage shapes approximately 2cm in diameter. Remember to dust the dough regularly with some flour to prevent it from sticking.
Cut your rolled out dough into 3cm segments, making each cut on a slight diagonal for presentation purposes.
When ready, cook the gnocchi as you would pasta, in boiling salted water for roughly 2 minutes each batch. Do not overcrowd the pan as it will cause the water temperature to drop and increase your cooking time.
Aubergine
Stud the aubergine with knife/fork and coat with oil.
Place on an open flame (or under the grill if not possible) and cook all sides of the aubergine until you can pierce easily with a knife.
Remove from the heat, place in a colander and allow the bitter juices to drain off. Placing a weight on top of the aubergine will speed up this process.
Cut the aubergine in half lengthways,scoop out the flesh and mix through the rest of ingredients until well combined. Season well.
To serve, place some of the burnt aubergine on the base of your plate, dollop the Greek yoghurt evenly between the plates on top of the aubergine. Remove the gnocchi from the water and place on top of the aubergine and yoghurt, and sprinkle liberally with pomegranate seeds, pine nuts and parsley over the top.
