Sweet Potato Gnocchi
Sweet potatoes are nutritious, high in fibre and very filling which makes this recipe a delicious alternative to the traditional gnocchi recipe. Once baked, sweet potatoes are also really smooth and easy to mash which means you won’t be needing a potato ricer!
The burnt butter and sage sauce is super easy to make and has a really nice nutty flavour. This recipe serves 4, but you can always wrap excess dough in clingfilm and place in the fridge for a couple of days.
I like to serve some broccoli alongside the gnocchi for some extra green goodness, but its just as yum on its own!
2 large sweet potatoes
1/2 cup finely grated parmesan, plus extra to serve
1/2 lemon zest
1 large egg
1 teaspoon fresh thyme leaves
2 cups plain flour
Burnt butter sauce:
120g unsalted butter
10-15 sage leaves
1 teaspoon grated nutmeg
Preheat the oven to 180°C. Line a baking tray with baking paper.
Prick the sweet potatoes with a fork then place on the baking tray and bake for approx 1 hour, or until a skewer passes through the potatoes easily. Alternatively, you could place in the microwave for approximately 7 minutes. Remove from the oven and leave to cool completely.
Remove the skins from the potatoes and place the flesh into a mixing bowl. Mash the potatoes with a fork.
Add the flour, parmesan, lemon zest, egg and thyme to the potatoes, season with salt and pepper and mix everything together until a dough forms. Add more flour if the gnocchi dough is sticking to your hands.
Turn the dough out onto a lightly floured surface and roll out into a small log shape. Using a sharp knife, cut the log into eight equal pieces. Roll each piece into a 1 cm thick ‘cigar’, then cut each ‘cigar’ into 1 cm gnocchi.
Bring a large pan of water to the boil over high heat. Add the gnocchi for 20-30 seconds or until they float to the surface, you may need to do this in batches to avoid overcrowding the pan. Remove with a slotted spoon, onto a sheet of baking paper, and set aside.
For the sage burnt butter sauce, melt the butter in a large frying pan along with the sage over medium heat for 2-3 minutes until it begins to foam.
Add the gnocchi and nutmeg and pan fry until they turn golden and go slightly crispy around the edges.
Serve with a sprinkling of black pepper and parmesan.