Minted sweet potato gnocchi with onions and peas

Springy-sweet parcels

308 kcal  happyfacenobackground  happyfacenobackground  VE

Flavours: ¼ tsp dried mint, 1 tsp balsamic vinegar

Bulk: 320g sweet potato, 90g flour, half a red onion, 50g frozen peas


Lets cook: Stab the potatoes with a fork and microwave for 5-7 minutes until cooked through. Allow to cool for a few minutes before peeling off the skin (should come off nice and easy). Add the potato to a bowl and mash with a fork. Add half the flour and mint and stir with the fork to form an even mixture. Then add the rest of the flour, get rid of the fork and start to use your hands. Knead in the flour to form a dough. Halve the dough and on a floured surface, roll and stretch out the dough into two long pieces, about 2cm in thickness. Cut at 1 inch intervals to form the gnocchi. To a pan of boiling water, carefully add the gnocchi. Boil for 5 minutes, drain and set aside. Next make the onion and pea topping. Fry sliced red onion for 5 minutes and then add the peas and stir-fry for a further 3 minutes or until the onion is soft and peas cooked. Add the balsamic vinegar and stir in for a minute or so. Plate up the gnocchi and top with the onion and peas  cutefacenobackground


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