Sweet Potato Gnocchi with Tomato and Prawn Sauce
Delight your taste buds with this indulgent Sweet Potato Gnocchi with Tomato and Prawn Sauce—a restaurant-quality dish you can easily recreate at home. The pillowy gnocchi, made from roasted sweet potatoes, Parmesan, and a hint of black pepper, pairs perfectly with the vibrant tomato and prawn sauce infused with garlic, chili flakes, and fresh basil. The prawns add a succulent, ocean-fresh touch to this comforting Italian classic, while the optional butter finish elevates the sauce to luxurious heights. Ready in just an hour, this recipe is ideal for a cozy dinner yet impressive enough for entertaining guests. Serve this flavorful creation with a sprinkle of Parmesan and fresh basil for an unforgettable meal that combines wholesome ingredients with gourmet flair. Perfect for those seeking easy homemade gnocchi recipes or flavorful prawn pasta dishes!
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Ingredients
- 500 g Sweet potato
- 150 g All-purpose flour
- 50 g Parmesan cheese (grated)
- 1 Egg yolk
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 3 cloves Garlic (minced)
- 0.5 tsp Chili flakes
- 300 g Prawns (peeled and deveined)
- 400 g Canned crushed tomatoes
- 10 leaves Fresh basil leaves
- 1 tbsp Butter (optional for finishing sauce)
Directions
Step 1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Step 2
Prick the sweet potatoes with a fork, place them on the prepared baking sheet, and roast for 45-50 minutes or until fork-tender. Allow them to cool slightly.
Step 3
Peel the roasted sweet potatoes and mash them thoroughly in a large mixing bowl until smooth.
Step 4
Add the egg yolk, grated Parmesan, salt, and pepper to the mashed sweet potatoes and mix well.
Step 5
Gradually add the flour to the sweet potato mixture, mixing gently until a soft dough forms. Be careful not to overmix; the dough should be soft and slightly sticky.
Step 6
Lightly flour a clean work surface and divide the dough into 4 portions. Roll each portion into a long rope, about 2 cm (¾ inch) in diameter. Cut the ropes into 2 cm (¾ inch) pieces to form gnocchi.
Step 7
Bring a large pot of salted water to a boil. Working in batches, drop the gnocchi into the boiling water. Cook until they float to the surface, about 2-3 minutes, then transfer them to a plate with a slotted spoon. Set aside while you prepare the sauce.
Step 8
For the sauce, heat the olive oil in a large skillet over medium heat. Add the minced garlic and chili flakes, cooking for 1-2 minutes until fragrant.
Step 9
Add the prawns to the skillet and cook for 2-3 minutes or until they turn pink. Remove the prawns from the skillet and set aside.
Step 10
Add the canned crushed tomatoes to the skillet, stirring well to combine. Simmer the sauce for 5-7 minutes until slightly thickened.
Step 11
Return the prawns to the skillet, reduce the heat to low, and cook for 1-2 minutes until warmed through. Stir in fresh basil leaves and butter (if using) for extra richness.
Step 12
Divide the cooked gnocchi among serving plates and spoon the tomato and prawn sauce over each portion. Garnish with additional Parmesan cheese and fresh basil if desired. Serve immediately.
Nutrition Facts
| Serving size | (1481.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2134.1 |
| Total Fat 83.1g | 0% |
| Saturated Fat 28.5g | 0% |
| Polyunsaturated Fat 9.1g | |
| Cholesterol 855.9mg | 0% |
| Sodium 4902.3mg | 0% |
| Total Carbohydrate 229.2g | 0% |
| Dietary Fiber 23.7g | 0% |
| Total Sugars 45.1g | |
| Protein 121.9g | 0% |
| Vitamin D 483.3IU | 0% |
| Calcium 949.1mg | 0% |
| Iron 16.1mg | 0% |
| Potassium 3527.8mg | 0% |
Source of Calories