Sweet Potato Gnocchi with French Goats Cheese

Dry gnocchi.JPG

I’m parked up in my camper beside a beautiful blue lake in Maison du Parc des Volcans d’Auvergne – a beautiful part of France. It’s Monday and only my second day in the country. I forgot most of the shops here still close on a Monday.

Fortunately I’d stocked up the camper before leaving home, so I have some ingredients which most definitely cover emergencies. Plus some delicious looking ash rolled goats cheese I picked up en route.

Making gnocchi at home is so easy. I rely on the dough mixer in my ninja machine to do the hard work! It’s a little more labour intensive on the road, but so worth it.


1 x sweet potato

100 – 200g Gluten free flour

Italian mixed seasoning

Olive oil

75g goats cheese

Salt and pepper

Fresh lemon

Boil a pan of water. Peel the sweet potato and cut into chunks. Place into the pan of boiling water and boil for 15-20minutes until soft

sweet potato gnocchi.JPG

Use the back of a fork or potato masher to mash the sweet potato. Stir in salt and seasoning

Allow to cool a little, then add the flour a little at a time. I’ve stated 100-200 grams because it really depends on the size of the potato. What you’re trying to do is to create a dough that you can knead with your hands without it sticking to everything!

Rice flour.JPG

Place the dough on a floured surface, add a drop of oil to it and knead it until smooth

Gluten free gnocchi.JPG

Break off little chunks and roll into dough balls

Boil a pan of water and drop the dough balls into it. They will sink

boiled gnocchi.JPG

Once the dough balls begin to float – usually 10 minutes or so – taste one to check it’s ready. If so, drain the water and add a little more salt and seasoning

Chop the goats cheese into little cubes and stir through the gnocchi

Gnocchi 2.JPG

Serve drizzled with fresh lemon. Season with salt and pepper


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