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Cookware
Sweet Potato Gnocchi with Sage Butter
Serves
4
Prep Time
30 min
Cook Time
20 min
Ingredients
- 500 g sweet potato
- 1 egg
- 220 g plain flour
- 20 g grated Parmesan cheese
- 0.5 tsp nutmeg
- Salt, pepper
- 100 g butter
- 2 cl water
- 5 sage leaves
- Salt, pepper
- A few Parmesan shavings
Method
- Peel and cut the sweet potato into 2 cm cubes. Place them in the casserole dish, then cover with water.
- Bring to the boil and cook, covered, for 15 min.
- When the sweet potatoes are cooked, drain and weigh out 300 g of pulp. Place in a container.
- Using a fork, mash the pulp, then add the egg, flour, grated Parmesan and nutmeg. Season to taste and mix to form a soft dough.
- Fill the casserole dish with water and bring to the boil.
- Shape the dough into rolls using flour to prevent the dough from sticking. Cut the rolls into small gnocchi.
- Cook the gnocchi in boiling water for 3 min. When cooked, drain and cool.
- Wash the casserole dish, then heat the butter and water over medium heat. Add the sage leaves, then the cooked gnocchi. Stir to warm the gnocchi. Season with salt and pepper.
- When the water and butter mixture begins to coat the gnocchi, place them in a dish and finish with the Parmesan shavings.
- Serve immediately.
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