Sweet Potato Gnocchi with Chorizo & Sauce Vierge

This week I had a very special guest for lunch – Louisa from Chez Foti! Based just over an hour from one another in Gascony, South West France, we both have 2 kids of very similar ages and of course, we are both passionate food bloggers! What are the odds?

Although this was not our first meeting, it was the first time I would cook for her and I must admit I felt a smidgin of pressure! It’s all very well to read each others recipes, it’s another thing entirely to cook in person. I certainly didn’t want to disappoint.

My dilemma was that whatever I chose to cook would have to be something that all our kids would to eat too. Louisa often posts wonderful family meals with photos of her kids tucking in and so I was a little nervous that my 2 picky eaters would show me up.

I had been meaning to try my hand at home made gnocchi for some time and this seemed like a pretty good time to do it. After all, surely even my kids would quite like simple, soft sweet potato dumplings? (Famous last words…)

After much consideration as to what type of sauce to serve with them, I decided on a Sauce Vierge – a very fresh chunky tomato sauce with lots of basil and garlic. And I decided to throw in some pan fried asparagus and chorizo as well. I was hoping the end result would be light, summery and bursting with sunshine flavours.

The Gnocchi were a joy to make! Really simple and quite therapeutic; rolling out the dough into long sausages and cutting into little pillows ready to be cooked when needed. I made the sauce vierge in advance also and left it to sit at room temperature to let the flavours mingle.

Once Louisa arrived, it was a fairly simple assembly job; the gnocchi cooked for a just a few minutes whilst I pan fried the thin cut chorizo and asparagus spears. I loaded up the plates and we were set to feast.

Cue my picky eating children refusing to even try it! Louisa’s lovely little ones did get stuck in though whilst my two, as usual, filled up on bread. Oh well. You can’t win them all. But on the plus side, us adults thoroughly enjoyed every bite.

Then for pud, Louisa brought some of her delicious Rhubarb Crumble Muffins which were moist, light and completely yummy! We gobbled them up with a nice cup of coffee whilst we discussed our new blogging adventure – more to come on that soon!

A really lovely, delicious and enjoyable time was had by all. Our kids happily played together and joyfully performed songs, dances and hand stands for us. I am already looking forward to the next time!

Sweet Potato Gnocchi with Chorizo & Sauce Vierge

Start by boiling your sweet potato & potato in a pan of boiling salted water for around 15 minutes until cooked through. Drain and push through a potato ricer or just mash until as smooth as possible. Sweet Potato & Potato in potato ricer Add the flour and egg yolk, grated ginger and chilli powder. Season well and bring it all together to make a dough. You can add some more flour if you find the mixture is too sticky. Flour a work surface and your hands and take handfuls of the dough and roll out into sausages. Cut the dough into 2cm gnocchi. Set aside until ready to cook. Gnocchi dough rolled out Sweet Potato Gnocchi Meanwhile, make your sauce vierge by mixing all the ingredients together in a bowl. Sauce Vierge When you are ready to assemble, bring a large pan of salted water to the boil and pour in your gnocchi. They will need to cook for around 5 minutes and they are ready when they rise to the surface. Meanwhile, heat a teaspoon of olive oil in a pan and pan fry your asparagus and chorizo slices until the asparagus is cooked and the chorizo has crisped up – about 5 minutes. Chorizo & Asparagus To serve, place your gnocchi in a bowl, scatter over the asparagus & chorizo and then dollop spoonfuls of the sauce vierge around the plate. Top with some Parmesan shavings and serve. Sweet Potato Gnocchi with Chorizo, Asparagus & Sauce Vierge

I am entering this dish into this months Herbs On saturday which is hosted by little old me . The challenge belongs to Karen from Lavender & Lovage and is for any recipes using herbs.

Herbs On Saturday Badge

Also, I am entering this into Made With Love Mondays hosted by Mark from Javelin Warrior’s Cooking with Luv.

Made with Love Mondays, hosted by Javelin Warrior
Finally, I am entering it into Credit Crunch Munch as home made Gnocchi are really cheap to make! Usually co-hosted by Camilla from Fab Food 4 All and Helen from Fuss Free Flavours but this month guest hosted by Janice from Farmersgirl Kitchen.
Credit Crunch Munch logo

20 thoughts on “Sweet Potato Gnocchi with Chorizo & Sauce Vierge”

  1. This looks so good! I bet all the children gobbled it up. I have been wanting to make a sweet potato gnocchi for ages (I recently made nettle gnocchi) so this will come in handy.

    1. Thanks Kellie! I wish all the kids had gobbled it up! You would think it would be a winner but you can never tell with my 2 unfortunately. I shall not give up though, I will definitely make it again and see if I can’t win them over! Nettle gnocchi sound wonderful! You must be an expert! Thanks for popping over x

  2. I keep saying I’m going to try to make gnocchi but still haven’t got round to doing it! This looks great, thanks for joining us for Credit Crunch Munch

    1. Thanks Janice, glad you like the recipe. I was the same with gnocchi but now I have given them a go, I am a true convert as they really were easy and fun to make! x

  3. This, I can wholeheartedly vouch for, was delicious! And we did indeedy have a lovely day, despite the driving rain of what appears to be summer in Gascony. Not only was the food delicious, but our kids played happily and Anneli and I had great fun hatching up a plan for our very exciting joint blogging venture….to be revealed shortly! And I’m so going to make gnocchi now, can’t believe I’ve never actually tried my hands at it yet.

    1. Hey Lou! Thank you for your lovely words. It was a great day, hopefully next time we meet up the summery food will match the weather! By the way, we all enjoyed polishing off all the lovely brownies and muffins you left us! They didn’t last very long at all 🙂 x

  4. Although I know what you mean regarding cooking for others (especially foodie friends), I’m quite sure you have nothing to fear! This sounds amazing and love the homemade gnocchi. What a delicious meal to share…

    1. Thanks Mark! Gnocchi are such fun to make, you must try them! (I always get into a bit of flap when cooking for people….I guess it keeps me on my toes!) x

  5. Hi Anneli, you chose a daring thing I think – I have difficulty with potato (or sweet potato) based things like this. I made a Swedish thing once – kroppkakor – and when I opened the lid I had potato soup. My mother also tried to make gnocchi and ended up with potato soup :D. I will need to try again sometime, but it looks like you did a fantastic job with the gnocchi! The topping and sauce looks delicious as well!

    1. Lol! You have potato dumpling issues I think! I have also made Kroppkakor – mine worked ok, have a look at my blog post here: https://www.delicieux.eu/?p=1435 Funny old things Kroppkakor, not everyones cup of tea I think!! Anyway, the gnocchi were easier to prepare and less stodgy than Kroppkakor. Be bold, try again!! x

  6. This looks gorgeous – lucky lucky Louisa! I’ve always wanted to make gnocchi because I love the texture so much. I wonder if they’d work with spelt flour or another wheat-free flour? I love the idea of using sweet potato too…

    1. Thanks Fiona! Honestly, the gnocchi were so easy to make. I see no reason why they wouldn’t work with spelt flour? Give it a go and let me know how you get on x

    1. Thanks Fran, I must admit that the sweet potato worked really well and the hint of ginger and chilli was subtle but interesting. You could add a little dried sage perhaps or some parmesan might work nicely too. x

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