Sweet Potato Gnocchi

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Serves 4

 

Ingredients

For the gnocchi: 

2 large sweet potatoes

2 ½ - 3 cups plain flour (340g-400g)

120g ricotta 

50g parmesan cheese, grated

1 large egg 

½ tsp salt 

¼ tsp black pepper

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For the sauce:

100g salted butter 

10-12 sage leaves, chopped

 

To serve:

Handful of hazelnuts, roasted

Sage leaves to decorate

 

You will also need: 

A potato ricer

 

Method

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1. Preheat your oven to 180ºC fan mode.

2. Wash your potatoes under running water and using a fork, pierce the skins several times. This will prevent the potato from exploding once in the oven. 

3. Place the potatoes on a baking tray and place in the oven for 1 – 1 ½ hours. Remove and leave to cool completely. Once cool, cut in half and scoop out the flesh. 

4. Using a potato ricer, mash the potato into a bowl. You can also use a potato masher or a fork for this. Add the ricotta, parmesan, egg, salt and pepper. Mix until fully combined.

5. Add the flour, 1 cup at a time, until you have a soft dough. 

6. Place the dough on a lightly floured surface and divide into 6 equal pieces. Roll each piece into a long rope and cut into bitesize pieces. Sprinkle with more flour if needed. Placed the gnocchi onto a baking sheet.

7. Bring a large pot of water to the boil and season with salt. In batches, cook the gnocchi until they float (around 3 minutes). Transfer the cooked gnocchi onto a clean baking tray. 

8. Heat the butter in a large pan and add the chopped sage. Once the butter is foaming, add the gnocchi. You might have to do this in 2 batches if your pan is not big enough. 

9. Fry the gnocchi for 2-3 minutes on each side and place them on a serving dish. Sprinkle with some hazelnuts and top with some fresh sage leaves. Serve immediately. 

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