Gnocchi with chicken pepper sauce

By Drum Digital
05 September 2012

Preparation time: 15 min

Cooking time: 15 min

Serves: 6


80 ml (? c) rock salt

700 g sweet potato

2 egg yolks

125 ml (½ c) parmesan cheese

5 ml (1 t) sugar

250 ml (1 c) flour


30 ml (2 T) butter

1 onion

3 cloves of garlic, chopped

2 red chillies

5 ml (1 t) parsley, chopped

1 red pepper

1 yellow pepper

80 ml (? c) chicken stock

1 cooked chicken, meat shredded

Preheat oven to 180°C. Spread salt over a baking tray, top with the sweet potatoes and bake for 20 minutes until tender.

Cool slightly, place in a bowl and mash. Then mix in yolks, parmesan and sugar.

Kneed on a floured board, gradually adding just enough flour to form a soft dough. Divide into 4 pieces.

Roll out each into a thin tube and cut into 2 cm pieces. Cover with a damp tea cloth.

To make the sauce Heat butter in a pan over medium heat and cook onion, garlic and parsley for 5 minutes or until soft.

Add peppers and cook for another 5 minutes. Add stock and cook for 10 minutes and blitz in a blender until smooth.

In batches, cook gnocchi in plenty of boiling salted water for 2 minutes or until it floats on top of the water. Scoop out with a slotted spoon and mix with the sauce.

Mix in the chicken end serve in large bowls

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