Recipe: Vanessa Fletcher’s sweet potato gnocchi with kale and pecorino
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
Sweet potato gnocchi anyone? With more than ten years in the hospitality industry, Vanessa Fletcher is no stranger to good food. Moving from London back to Melbourne to study writing, Vanessa has since become a food writer and recipe developer, and has shared her delicious gnocchi recipe with us.
Sweet potato gnocchi, with kale and pecorino
In a saucepan melt the butter, then add the cooked sweet potato gnocchi to the pan (make sure the gnocchi are well drained, or the butter will splatter).
Cook for about 3-4 minutes on a medium heat until lightly golden.
Chop the kale into small pieces then add to the pan. Cook further for another minute or so.
Take the pan off the heat and transfer the gnocchi and kale to a bowl.
Dress generously with shaved pecorino, salt and pepper.
In a saucepan melt the butter, then add the cooked sweet potato gnocchi to the pan (make sure the gnocchi are well drained, or the butter will splatter).
Cook for about 3-4 minutes on a medium heat until lightly golden.
Chop the kale into small pieces then add to the pan. Cook further for another minute or so.
Take the pan off the heat and transfer the gnocchi and kale to a bowl.
Dress generously with shaved pecorino, salt and pepper.
Sweet potato gnocchi anyone? With more than ten years in the hospitality industry, Vanessa Fletcher is no stranger to good food. Moving from London back to Melbourne to study writing, Vanessa has since become a food writer and recipe developer, and has shared her delicious gnocchi recipe with us.
Sweet potato gnocchi, with kale and pecorino
In a saucepan melt the butter, then add the cooked sweet potato gnocchi to the pan (make sure the gnocchi are well drained, or the butter will splatter).
Cook for about 3-4 minutes on a medium heat until lightly golden.
Chop the kale into small pieces then add to the pan. Cook further for another minute or so.
Take the pan off the heat and transfer the gnocchi and kale to a bowl.
Dress generously with shaved pecorino, salt and pepper.
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