Sweet Potato and Spinach Gnocchi with Lemon Thyme Butter

Ingredients

• •2 medium sweet potatoes (about 500g), peeled and diced
• •1 cup fresh spinach leaves, chopped
• •1.5 cups all-purpose flour, plus extra for dusting
• •1/3 cup grated Parmesan cheese
• •1 egg, beaten
• •1/2 teaspoon ground nutmeg
• •Salt and pepper, to taste
• •3 tablespoons unsalted butter
• •1 teaspoon fresh thyme leaves
• •1 tablespoon lemon juice
• •1/4 cup grated Parmesan cheese, for garnish

Instructions

1. 1

   Peel and dice the sweet potatoes. Place them in a medium pot, cover with water, and bring to a boil. Simmer for about 10-12 minutes or until tender. Drain well and mash until smooth. Let cool to room temperature.

2. 2

   In a large mixing bowl, combine the mashed sweet potatoes, chopped spinach, all-purpose flour, Parmesan cheese, beaten egg, ground nutmeg, salt, and pepper. Mix until a soft dough forms. If the dough feels too sticky, add a little more flour, one tablespoon at a time.

3. 3

   Lightly flour a clean work surface. Divide the dough into four portions. Roll each portion into a long rope about 1/2 inch thick. Cut the ropes into 1-inch pieces to form the gnocchi. If desired, use the back of a fork to create ridges on each piece for a classic gnocchi texture.

4. 4

   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. Remove with a slotted spoon and set aside on a plate.

5. 5

   In a large skillet, melt the butter over medium heat. Add the fresh thyme leaves and cook for 1-2 minutes, until fragrant. Stir in the lemon juice and season with a pinch of salt and pepper.

6. 6

   Add the cooked gnocchi to the skillet with the lemon thyme butter. Toss gently to coat the gnocchi evenly in the sauce. Cook for an additional 2-3 minutes to allow the flavors to meld.

7. 7

   Serve the gnocchi warm, garnished with grated Parmesan cheese. Optionally, add toasted pine nuts or crispy shallots for extra texture.