Sweet potato and ricotta gnocchi salad

Tales of a Kitchen / Sweet potato and ricotta gnocchi salad

Tales of a Kitchen / Sweet potato and ricotta gnocchi salad

Yesterday I went to my first ever mandolin concert and it made me cry. As simple as that. Love at first pluck. The mandolin is a beautiful thing and Avi Avital & the Giocoso string quartet had me glued to my seat the entire evening. If you’ve yet to experience it, I highly recommend. If they’re visiting your hood (check out the tour dates here) make sure you book yourself a seat.

Tales of a Kitchen / Sweet potato and ricotta gnocchi salad

Tales of a Kitchen / Sweet potato and ricotta gnocchi salad

Now this salad is also a beautiful thing. I was lucky to get my hands on what is potentially the best vegan gnocchi I ever tasted and it inspired me to create something a little more special. There’s heaps of textures and flavors happening here. There’s soft, caramelized sweet potato and pumpkin. Creamy, salty ricotta. Sweet, caramelized red onions. Crispy, lemony kale. And soft, pillowy little nuggets of gnocchi.

Tales of a Kitchen / Sweet potato and ricotta gnocchi salad

Hope you enjoy it as much as I did! x

Sweet potato and ricotta gnocchi salad

Serves 2

Ingredients

  • 1 small sweet potato, sliced
  • 1/4 butternut squash
  • 2-3 TBSP olive oil
  • 2 kale leaves + the juice of 1/3 lemon
  • another 4-5 TBSP olive oil
  • 1 red onion, finely sliced
  • 1 packet of gnocchi (mine was precooked and only required to be pan fried; cook yours per packet instructions)
  • a handful of fresh basil
  • 5-6 TBSP vegan ricotta

Steps

  1. Preheat the oven to 200.
  2. Arrange the sweet potato and pumpkin on a baking tray lined with baking paper, drizzle the 2-3 TBSP of olive oil and bake for 25 minutes, until soft and caramelized.
  3. While the potato and pumpkin are baking, roughly chop the kale leaves and add them to a bowl. Add the lemon juice and massage the kale for a good minute. Set aside.
  4. Add the sliced onion to a pan on medium/low heat, with 4-5 TBSP olive oil. Cook for a good 15 minutes, stirring occasionally, until the onion becomes soft, sweet, and caramelized. Set aside.
  5. Cook the gnocchi per packet instructions. I only needed to pan fry mine in a bit of olive oil for 5 minutes.
  6. To assemble, add the massaged kale on your serving board and place the butternut slices on top.
  7. Chop the sweet potato in cubes and add them on top of the kale and butternut.
  8. Add the red onion, gnocchi, ricotta and top with fresh basil.
  9. This salad is best served right away, to experience the beautiful hot/cold combination of ingredients.
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