Sweet Potato Gnocchi With Sage Butter

1. 1

   Preheat the oven to 350u00b0F. Place whole sweet potatoes on a baking pan. Bake for 45 mins, or until soft.

2. 2

   While still hot, cut the sweet potatoes in half horizontally and scoop out the flesh. Pass through a potato ricer into a large bowl.

3. 3

   Add the egg yolk, nutmeg and Parmesan cheese and season with salt and pepper. Stir to combine.

4. 4

   Gradually sift in the flour, stirring it into the sweet potato mixture as you go. Once a loose dough has formed, divide into 8 pieces.

5. 5

   Dust a work surface with flour and roll each piece of dough into a log about 3/4 inch in diameter. Cut into 1 inch lengths. Place the gnocchi on a floured baking pan.

6. 6

   Cook the gnocchi in large saucepan of boiling salted water until they float to the surface, then cook for a further 1 min. Remove with a slotted spoon.

7. 7

   For the sage butter, place the butter into a saucepan on medium heat. Cook until it starts to foam and smell nutty. Add the sage leaves and remove from the heat.

8. 8

   Divide gnocchi among 6 serving bowls. Spoon the sage butter over the top and sprinkle with additional Parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.