Ingredients
- 60g of Petit Bleu Organic
- 300g sweet potato
- 80g wholemeal spelt flour
- 1/3 teaspoon salt
- 5 cherry tomatoes
- 60g fresh spinach leaves
Preparation:
Preheat the oven to 180 degrees.
Rinse the sweet potato and cut it in half. Put it on a baking sheet and bake for about 55 minutes (depending on size) until the potato is soft. Allow to cool.
Once cooked, remove the skin and mash the rest with a fork (to a purée). Add the flour and salt and mix well.
Form the dough into small balls and then shape them into gnocchi. You can crush them with a fork to get a nice pattern on the top.
Once you have prepared all the gnocchi, cook them for 2-3 minutes in boiling water.
Drain and serve with spinach leaves, cherry tomato halves and Petit Bleu.