Sweet Potato Gnocchi With Ginger Butter - cooking recipe

Ingredients

2 None large sweet potatoes
2 2/3 cups all-purpose flour
2 None large egg yolks
2 tbsp grated Parmesan cheese
2 tsp vegetable oil
10 slices pancetta, finely chopped
2 tsp olive oil
1/2 cup butter
3 cloves garlic, minced
3 oz pickled ginger, drained, shredded, plus extra for garnish
3 oz baby spinach

Preparation

Preheat oven to 400\u00b0F.
Pierce sweet potatoes all over with a fork. Place on a baking tray and roast for 2 hours, or until very tender. When cool enough to handle, peel then roughly chop. Using a wooden spoon, push peeled potatoes through a fine-mesh strainer or potato ricer into a large bowl. Stir in flour, egg yolks and cheese. Knead gently on a floured work surface until mixture just comes together. Dough should be soft, pliable and slightly damp but not sticky.
Meanwhile, heat vegetable oil in a frying pan over medium-high heat. Cook pancetta until crisp. Drain on paper towels.
Divide gnocchi dough into 4 portions. Roll each into a 3/4 inch thick log then cut into 3/4 inch pieces with a sharp knife. Cook gnocchi in boiling salted water for 2 mins, or until gnocchi float to surface. Remove from pan with a slotted spoon and drain. Gently toss with olive oil.
Meanwhile, in a medium saucepan, melt butter for 3 mins, or until butter foams then browns. Stir in garlic and ginger. Remove pan from heat and add gnocchi. Add spinach and pancetta and toss gently to combine. Sprinkle with extra pickled ginger to serve.