Sweet potato gnocchi with creamy spinach sauce

To me, ideas come out of nowhere, because my mind wonders all day long all over the place and sometimes the light bulb shines over my head.

This is exactly how this recipe was put together in my imaginative kitchen. I thought well about the sweetness of the sweet potato, the creaminess of coconut sauce, the freshness of the spinach with that hint of metallic taste and also the spice of ginger & garlic. The ingredients worked so well in my mind and I was so pleased with the final product my hands made reality.

Before I get into the recipe I should say that the dough makes quite a lot, up to 6 servings,so according to the servings you will cook adjust the spinach & coconut ratio. For example 1 serving = 1 huge handful of spinach, because spinach shrinks a lot.

Now let’s hop onto it...

Ingredients:

• sweet potato (450g)
• 2 cups of flour 
• 1 tbsp fresh ginger 
• 2 cloves of garlic 
• 1 can of coconut milk 
• 5-6 handfuls of spinach 
• oregano 1 1/2 tsp
• salt (1 tsp for the dough and + ... for the sauce depending on your likings)
• pepper
  

Preparation:

• Bake the sweet potato and the skin will come right off.
  
  Mash the flesh of the sweet potato and then add the first cup of flour.
  
  Mix well and continue adding flour little by little, while you use your hands to knead it into a soft dough. [Don’t over knead it, because you don’t want it to get tough].
• *You may need a bit less flour (not the full 2 cups), but you still need the rest of the flour to work with the gnocchi later. If you feel like it needs it all, you’ll need a little extra flour for the next steps.*
  
• Flour the working surface, take a piece of dough, roll and stretch it into a rope-like form and then cut little even pieces. You can leave them like this or go a step further and give them a little shape/structure by pressing a fork to create some lines on top. [You can have fun and choose whatever shape you want to give them.]
  

Yay, you’re past the “hard” part!

• Don’t forget to (very) lightly flour them so they don’t stick to each other when transferred to a bowl.
  
• Bring some water in a pot to boil and add the gnocchi. You’ll know they’re done when they rise on top of the water. 
• In the meantime you can start with the sauce. Heat a pan and drizzle some oil. Mince the garlic and the ginger and then add them into the pan. 
• After sautéing our main spices, add the coconut milk, the salt,pepper and the oregano. Let it evaporate a bit and then add the spinach. (If you want you can use a hand mixer to make it a green creamy sauce)
  
• When the sauce has become creamy, taste it for salt and then add the drained gnocchi.
  
  
  
  
• Leave the gnocchi for a couple of minutes to absorb the flavors and to also thicken the sauce a bit and your gnocchi with coconut spinach sauce are DONE ✅.
• Serve them directly into plates and to add the cherry on top, lightly squeeze some lemon juice on top.
  
  
  
  

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