Sweet Potato Gnocchi with Sage Butter
This delicious home-made gnocchi is a really simple dish, but combines three contrasting flavours to fabulous effect.
- 1 x 250g sweet potato
- 30g of Parmesan cheese, grated
- 80g of plain white flour
- 35g butter
- 3-4 sage leaves, roughly chopped
- Serves: 1
- Course: Main Course
- Preparation time: 5 mins
- Cooking time: 60 mins
- Oven temp: 200c
- Price per person: £1.17
- Store cupboard: Cook's
- Calories per serving: 751
- 5-a-day per serving: 0.8
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- Preheat the oven. Prick the skin of the sweet potato with a fork and bake in the oven for 45 minutes, or until soft.
- As soon as the sweet potato is cool enough to handle peel off the skin and mash the flesh with a fork or potato masher. Season with salt and pepper and mix in the flour with a wooden spoon, a little at a time, until you have a soft dough.
- Roll out the dough into a long rope (1cm thick) and cut it into 2cm long pieces. Press each piece with the prongs of a fork to make ridges on one side.
- Bring a large pan of lightly salted water to the boil and cook the gnocchi for 3 minutes, or until they float to the surface.
- Meanwhile, melt the butter in a large frying pan, add the sage and fry for 1-2 minutes, or until the butter starts to turn golden. Immediately add the drained gnocchi and stir over a low heat for 30 seconds, or until heated through.
- Serve the gnocchi and sage butter seasoned with salt and pepper and topped with Parmesan cheese.
Allow time to roast the sweet potato before preparing the gnocchi.
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