Sweet potato gnocchi & olive oil

Huile d'olive de Nîmes PDO Olives de Nîmes PDO
Intense flavour
Gnocchis de patate douce & huile d’olive
Photo credit: Céline de Cérou
Treat yourself to this recipe for homemade sweet potato gnocchi! They’re served with a sauce made with lemon, capers, green olives (from Nîmes PDO or variety Picholine), garlic, parsley and olive oil from Nîmes PDO!
A PDO
Preparation
20 min
A PDO
Cooking time
50 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Main course Vegetarian Gluten-free

Ingredients

A PDO
For 4 personnes
  • 500 g sweet potatoes (preferably the orange variety)
  • 450 500g of flour (T55 or rice flour for a gluten-free version)
  • 1 egg
  • 3 c. à soupe Nîmes olive oil PDO + 1 tablespoon to finish
  • 1 c. à café grated nutmeg
  • 1 c. à café orange zest
  • Salt, pepper
  • Parmesan
For the sauce:
  • 3 c. à soupe Nîmes olive oil PDO
  • Juice and zest of half a lemon
  • 1,5 c. à soupe drained capers
  • 50 g green olives Picholine or Nîmes olives PDO
  • 1 gousse crushed garlic
  • Chopped flat-leaf parsley
  • Salt, pepper
  • 1 c. à café honey (optional, to sweeten)

Astuce

We recommend using an intense-flavoured olive oil from Nîmes (PDO) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.You could also use one of these PDO olive oils: Aix-en-Provence, Corsica – Oliu di Corsica – tree-harvested, Haute-Provence, Provence, or the Baux-de-Provence Valley. Or an intense-flavoured French olive oil made from the Aglandau, Picholine and Olivière varieties...

Instructions

  • Preheat the oven to 200°C.
  • Prick the sweet potatoes all over and bake them in the oven for 40–45 minutes, until they are tender.
  • Peel the sweet potatoes whilst they are still warm, drain them slightly and mash them into a smooth purée using a potato masher.

  • Add the egg, nutmeg, orange zest, 2 tablespoons of Nîmes olive oil (PDO), salt and pepper. Mix well.

  • Gradually add the flour whilst kneading until you have a smooth, supple dough (without over-kneading it, to prevent it from becoming elastic).
  • Divide the dough into 4 portions and shape them into rolls 2 cm in diameter. Cut into 2 cm lengths to make the gnocchi.
  • Roll each gnocchi over a fork to create ridges (optional, but this helps it soak up the olive oil better).
  • Bring a large saucepan of salted water to the boil. Add the gnocchi in small batches and remove them as soon as they rise to the surface (about 2–3 minutes).
  • Drain the gnocchi and set them aside in a dish.
Prepare the sauce:

  • Stone the green olives, then chop them finely. Mix all the ingredients together in a bowl.

  • Heat 1 tablespoon of Nîmes olive oil (PDO) in a frying pan over a medium heat. Add the gnocchi and fry for 2–3 minutes until golden brown, stirring gently.

  • Pour the sauce over the hot gnocchi so that the flavours come through fully and the olive oil is well absorbed.
  • Serve immediately with a little Parmesan.

Astuce

We recommend using an intense-flavoured olive oil from Nîmes (PDO) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.You could also use one of these PDO olive oils: Aix-en-Provence, Corsica – Oliu di Corsica – tree-harvested, Haute-Provence, Provence, or the Baux-de-Provence Valley. Or an intense-flavoured French olive oil made from the Aglandau, Picholine and Olivière varieties...
We recommend...

For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.

Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence. 

Choose PDO olives de Nîmes for their crunch, their generous size and their buttery, nutty flavours.
Other green olives from PDO may also be suitable: Lucques du Languedoc PDO or olives cassées de la Vallée des Baux-de-Provence PDO. 

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