Süßkartoffelgnocchi mit Nussbutter und Salbei

Zutaten

• 4 medium sweet potatoes (approx 7oz or 200g each (Note 1))
• 240 g all-purpose/plain flour
• salt (for cooking)
• 60 g butter
• 20 fresh sage leaves
• grated Parmesan
• freshly ground black pepper

Zubereitung

1. 1

   --- Cooking the sweet potato ---

2. 2

   Wash the sweet potatoes and prick each one with a fork and microwave on high power for 8-10 minutes until you can easily get a fork through them. (See note 2 for oven, air fryer and steaming instructions).

3. 3

   --- Gnocchi dough ---

4. 4

   Leave the cooked sweet potatoes to cool for a few minutes, then peel off the skins.

5. 5

   Pour the flour onto a clean surface and make a well in the middle.

6. 6

   Mash the potatoes using a ricer so they fall into the flour. (See note 3 for a potato ricer alternative)

7. 7

   Use your hands to bring the mashed sweet potato and flour together to form a smooth dough. If your dough is still sticky, add a little more flour.

8. 8

   Divide the dough into 8 even pieces and roll the first piece into a log 1.5cm / 1/2 inch log and cut into 2 cm / 1-inch pieces. Repeat with the remaining dough.

9. 9

   Optional: use a fork or gnocchi board to create ridges on each piece of gnocchi.

10. 10

    --- Cooking the gnocchi ---

11. 11

    Bring a pan of generously salted water to boil and add the gnocchi.

12. 12

    Leave to simmer for a few minutes, giving them a quick stir every now and then to ensure they are not sticking to the bottom.

13. 13

    When the gnocchi rise to the top and float they are ready. Remove them with a slotted spoon or strainer.

14. 14

    Optional sage brown butter sauce

15. 15

    While the gnocchi are cooking, place a frying pan on a medium heat and add the butter.

16. 16

    Add the sage leaves when the butter starts to sizzle and cook until the butter is brown and the sage leaves are crispy.

17. 17

    Toss the cooked gnocchi in the pan with the sage butter, fry for a few minutes and serve topped with optional Parmesan and freshly ground black pepper.