Sweet Potato Gnocchi

Mary McCartney
Image of Sweet Potato Gnocchi
Serves 10 people with 10 pieces each (freeze what you do not need at the time)

Print recipe
  • Prep time approx. 50 mins
  • Cook time approx. 6 mins
  • Ready time 60 mins

The sweet potato in this gnocchi recipe gives it a delicate sweetness that is further complimented by the sage – you won’t be disappointed!

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Ingredients

For the gnocchi
  • 3 medium unpeeled sweet potatoes (approx. 560 g)
  • 2 small/medium unpeeled potatoes (approx. 400 g)
  • 2 free range eggs (or egg replacer equivalent)
  • 300 g flour (2 cups) – gluten free, spelt or plain
  • sea salt and black pepper to taste
  • polenta flour (gluten free) to roll (or plain/spelt flour works just as well)
For the sauce, per 20 pieces/2 people (double, triple etc. depending how many people you are serving
)
  • 2 tablespoons olive oil
  • 5 fresh sage leaves, chopped roughly (about 1½ tablespoons)
  • 2 tablespoons pine nuts (raw)
  • pinch of sea salt and black pepper, to taste
  • vegetarian Parmesan style hard cheese to grate on top (optional)

Method

Leave the potatoes unpeeled but give them a wash to remove any dirt and cut into equal sized medium chunks so they will cook at the same rate. Keeping the potato skins on keeps the potatoes fluffier in texture.

Put the potato pieces over a steamer* and steam for 25-30 minutes or until tender and cooked through when tested with a fork. Turn off the heat and remove steamer from the hot water and set aside for 5 minutes until cool enough to peel away the skin.

When peeled, transfer into a medium-large mixing bowl and mash well so they are smooth and have no lumps. Season with a pinch of sea salt and pepper to taste. Allow to cool for 10 minutes.

Beat the eggs in a small jug or bowl (or prepare the egg replacer) then stir the eggs into the mashed potato.

Mix in the flour and bring together into a ball shape (if the potato mixture is too soft and sticky, add a little more flour a tablespoon at a time until you reach a doughy consistency).

Turn out onto a lightly floured surface. Divide the mixture into six equal balls and roll each ball, one at a time, into a long even log/snake shape approximately 2 cm thick in width. Using a knife cut along the logs into equal pieces measuring approximately 2 cm long. You can lay these on a tray and chill until ready to cook.

If freezing then this is the time to do so – chill dough in the fridge until firm. Then place in freezer bag or freezer proof container, this will last for two months.

Bring a medium-large saucepan of water to the boil and add a large pinch of sea salt. Place in the gnocchi and cook for 2-3 minutes or until they just rise to the surface. Remove the gnocchi pieces with a slotted spoon. And drain in a colander, is you prepare the sauce.

For the sauce, heat the pine nuts (dry, no oil) in medium/large tall-sided frying pan until they start to turn golden (approximately 1 to 2 minutes). Then add the olive oil and chopped fresh sage. Bring to a gentle sizzle for a minute.

Add the well drained gnocchi, combine well and cook for 2-3 minutes so the flavours infuse together and the gnocchi is heated through.

Serve immediately with the grated cheese and a sprinkling of sea salt to taste.

* If you don’t have a steamer my suggestion is to bring a pan to a rolling boil and then place a colander over the water, place the potatoes into the colander and cover with a saucepan lid and leave to steam this way – occasionally giving them a turn with a wooden spoon so they steam evenly.

 

Additional notes

“Adding the sweet potato to this gnocchi recipe gives it a delicate sweetness that is further complimented by the sage. I would usually make this at the weekend, when I have a bit more time to enjoy the process. This recipe makes a lot, enough to save for other meals. I cook what I need at the time, and then freeze the rest, which can be defrosted for a quick meal when needed. It freezes well for up to 2 months.”

Recipe courtesy of Mary McCartney, taken from P for Peckish.