Sweet Potato Gnocchi with Crispy Sage and Parmesan

Ingredients

• 3 sweet potatoes (medium; approximately 230 g flesh once cooked)
• 75 g plain white flour (plus extra for dusting the work surface)
• 1 tsp salt
• 3.5 tbsp salted butter (source gives a range of 3–4 tbsp; use in batches for frying)
• 9 sage leaves (chopped; source gives 8–10 leaves)
• salt (to taste, for seasoning the fried gnocchi)
• black pepper (to taste, including extra to finish)
• Parmesan (to top; grated)
• water (for boiling the gnocchi)

Steps

1. 1

   Cook the sweet potatoes by either baking them at 180°C/360°F for about 45 minutes, or microwaving them for about 10 minutes, turning them halfway through. Cook until fully tender. Leave them to cool slightly until they are no longer boiling hot.

2. 2

   Spoon the sweet potato flesh out of the skins into a bowl. Add the flour and 1 teaspoon salt, then mix with a spoon.

3. 3

   Knead the mixture briefly and lightly with your hands. Dust the work surface with some of the extra flour as needed. The dough should remain slightly soft and a little wet; avoid adding enough flour to make it firm.

4. 4

   Divide the dough into 4 pieces. Roll each piece into a log, cut it into 1-inch pieces, and score each piece with a fork.

5. 5

   Bring a saucepan of water to a boil. Add the gnocchi in batches and cook until each batch floats to the surface. Remove the cooked gnocchi.

6. 6

   Heat 1–2 tablespoons of the salted butter in a frying pan over medium-high heat. Add some chopped sage and cook until it starts to crisp.

7. 7

   Add a batch of boiled gnocchi to the pan and season with salt and pepper to taste. Flip the gnocchi until all sides are golden and crispy.

8. 8

   Repeat the butter, sage, and pan-frying process with the remaining batches of gnocchi, using more butter as needed.

9. 9

   Plate the gnocchi and top with the crispy sage, additional pepper to taste, and grated Parmesan. Serve and enjoy.

Notes

The amount of extra flour for dusting, boiling water, and Parmesan topping is not specified. The transcript notes that the dough will be softer than firm bread dough and that it works out after boiling and frying.

Nutrition per serving

• main
• vegetarian
• autumn
• comfort food
• boiled
• pan-fried
• homemade
• Italian-inspired