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.
INGREDIENTS (makes 2)
1 x sweet potato
100 – 200g Gluten free flour
Italian mixed seasoning
75g goats cheese
Salt and pepper
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
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!
Place the dough on a floured surface, add a drop of oil to it and knead it until smooth
Break off little chunks and roll into dough balls
Boil a pan of water and drop the dough balls into it. They will sink
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
Serve drizzled with fresh lemon. Season with salt and pepper