Sweet Potato Gnocchi
By Georgia Hearn

Steps

1. Start by steaming your sweet potato for 20 minutes or till very soft.

2. Mash the sweet potato till a smooth paste.

3. Place the sweet potato, egg, Parmesan, ricotta and a pinch of salt into a food processor till smooth and mixed. Transfer to a mixing bowl.

4. Add the flour to the bowl and use your hands to bring it all together into a soft dough - don’t over knead it though.

5. Turn out the dough onto a floured surface and cut into 4. Roll each piece into a 1.5cm wide log. Cut the log into 2cm pieces using a floured knife.

6. Bring a large pan of salty water to boiling. Add the gnocchi and once they rise to the top, remove piece by piece and place into a sieve to drain.

7. Add half the butter and a drizzle of olive oil to a frying pan. Once bubbling, add your gnocchi and fry till golden brown and crispy all over.

8. Add the remaining butter and sage leaves. Fry till sage is crisp and butter melted and you are ready to plate up! Delicious with freshly grated Parmesan.