Preheat oven to 220°C (425°F). Wash sweet potato and rub 1 Tbsp. Grace Vegetable Oil over the surface. Place on a roasting pan and put to bake until tender; boil the Irish potato.
Cut sweet potato in half, scoop out the cavity and discard the case. Grate or crush potatoes in a bowl and add shrimp, egg yolks, 3 tbsps. flour, 1/8 tsp salt and 1/8 tsp black pepper.
Use the finger tips to mix well. Transfer to a lightly floured work surface and knead lightly.
Cut the dough into manageable pieces; roll to form a rope about 1/2 inch thick on a lightly floured board. Cut at 2 inch intervals. Place on a lightly dusted sheet pan or plate.
Put 3 quarts water to boil and add salt to taste. Place the gnocchi into the boiling water, stir once. The gnocchi will float to the surface when ready.
Heat a skillet with 2 Tbsps margarine; saute the onion and parsley. Remove the gnocchi using a slotted spoon and add them to the melted margarine; toss well.
Saute chopped onion and garlic in margarine. Add coconut milk, heavy cream, thyme and a whole green scotch bonnet pepper. Season with salt and pepper to taste and simmer for 5 minutes until the mixture thickens.
Remove the whole pepper and thyme and discard. Pour half of the mixture in another saucepan and keep on medium heat. Add chopped callaloo to one batch and annatto seeds to the other and stir. Let the sauces simmer for 5 minutes to cook the callaloo and to extract the flavour and colour from the annatto seeds.
Blend the callaloo mixture while still hot until smooth; strain the annatto sauce to remove the seeds. Add the salt fish to the annatto sauce and mix well.
Spoon 2 Tbsps callaloo sauce on the base of a dinner plate. Arrange 1/2 cup gnocchi on the sauce. Spoon 1/4 cup annatto and salt fish mixture over the gnocchi.
Garnish with salad greens.
Recipe Note: Coconut cream may be used in place of heavy cream.
Sweet potato may be cooked in the microwave in 8 minutes.
Recipe submitted and presented by Chef Andre Fowles