Sweet Potato Gnocchi In Hot Sage Butter
Posted on September 30, 2016 by Anna
These sweet, soft pillows are a joy to make and far easier than you might imagine. A plateful will sit as happily at a children’s teatime as it does at an adult dinner party.
Serves 4 – Prep time: 30 minutes
Cook time: 30 minutes
1 large potato (around 400g)
1 large sweet potato (around 400g)
200g strong bread flour
1 medium free-range egg yolk
½ teaspoon salt and a pinch of black pepper
flour, for dusting
bowl of iced water
50g unsalted butter
5 sage leaves, finely chopped
Parmesan cheese, to serve
Peel and cut both varieties of potato into 2–3cm chunks, cutting the sweet potato slightly larger than the standard potato to ensure they both steam at the same rate. Put them in a steamer and steam for about 20 minutes until the flesh cuts like butter – this is the most effective cooking method as very little water is absorbed.
Allow the potatoes to cool slightly before mashing them well. Sift the flour over the surface of the cooled potato and mix it in. Add the egg yolk, salt and pepper and continue to mix until you have a soft dough. Add a little more flour if necessary, but stop as soon as the mixture comes together.
Set the dough aside while you clean the work surface and dust it with flour. Roughly divide the dough into 3 pieces and roll each piece into a long sausage shape. Chop the dough into 3cm pieces with a floured knife. Put the finished gnocchi on a flour-dusted tray.
Bring a large pan of salted water to the boil, then turn down to a simmer, and tip in half the gnocchi. Stir and wait for them to rise to the surface after about 2–3 minutes. This means the gnocchi is cooked. Remove them with a slotted spoon and immediately place in a bowl of iced water to stop the cooking process. Repeat with the remaining gnocchi.
Heat the butter in a large frying pan and add the chopped sage. Fry for a minute or two before tipping in the cooked gnocchi. Coat the gnocchi in the beautiful herby butter, grate over some Parmesan and transfer to serving plates. Eat immediately, with a good pinch of salt.
Get more delicious veggie recipes in Take One Veg by Georgina Fuggle