From hash browns and fries, to traditional mashed or boiled- there are hundreds of ways to serve and cook the humble potato. This household staple is often served as a side item for a Thanksgiving turkey or paired with a juicy burger, it’s rare to see it take center stage. This simple gnocchi recipe calls for only a handful of ingredients, which is one of the reasons I love making this dish so much- it’s really bloody easy!
The heady, herbal aroma of the sage pairs beautifully with the earthiness from the sweet potato, and the butter caramelizes the dish together before serving. This delicately flavoured dish is the perfect antidote to pesky winter blues, and as the dough can be frozen after kneading and cutting, you can enjoy this meal time and time again.
Sage not your thing? Fry some garlic in with the gnocchi and add a dash of cream before serving with truffle shavings and more fresh parmesan.
SERVES 4 (plus 4 additional servings to be frozen)
2 lb Sweet Potatoes
2 cup Ricotta
½ cup Parmesan (grated)
2 cups AP/ plain flour (plus more for kneading)
Salt and pepper to taste
Handful of fresh sage leaves
3 tbsp Unsalted butter
Pre heat oven to 400°F/200°C. After stabbing the potatoes several times with a fork and rubbing down in a bit of oil and some salt, baked them for an hour or until soft in the middle. Scoop out the cooked flesh and set aside.
In a large mixing bowl, add the ricotta and parmesan followed by the sweet potato flesh. Stir/mash until smooth and salt and pepper to taste before adding the flour in small increments.
Dust a smooth kitchen surface with flour and knead the dough until soft and smooth before rolling into a long loaf-like shape. Cut the dough into strips and roll out on the floured surface until an inch thick before cutting into 1-inch segments.
Bring a pan of water to the boil, before adding the gnocchi. The gnocchi will rise up to the surface of the water when cooked, scoop out and set aside. Do not over cook the gnocchi at this stage as they will collapse.
In a skillet, melt the butter before adding the sage leaves. Add the gnocchi pieces, tossing them lightly in the sage butter until the edges get crisp, golden brown. Serve with a handful of grated parmesan and a drizzle of the sage butter.
The remaining dough can be stored up to 90 days. Wrap tightly in plastic wrap before storing in an air tight container.
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