dinner · everyday
Sweet potato gnocchi with brown butter and sage
Light gnocchi made from roasted sweet potato and ricotta, pan-crisped in brown butter with sage and Parmesan.
- Time
- 75min
- Steps
- 4
Ingredients
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Allergens
Contains milk, egg and wheat.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Roast the sweet potatoes at 200°C (400°F) until very soft, scoop and mash smooth. Cool.
-
2
Mix with the ricotta, yolk, Parmesan, salt and nutmeg, then add flour until just a soft dough forms.
-
3
Roll into ropes, cut 2 cm pieces and boil until they float, 2-3 minutes.
-
4
Brown the butter with the sage and pan-fry the gnocchi until golden. Finish with Parmesan.
