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Sweet Potato Gnocchi with Sage + Pumpkin Seeds
Sweet Potato Gnocchi with Sage + Pumpkin Seeds
Hero Veg | P.43
Makes 4 servings
Ingredients
350 g sweet potatoes
120 g ricotta
1 large egg
350 g strong white bread flour
100 g butter
4 sprigs sage
1 lemon
25 g pumpkin seeds
15 g hard Italian cheese
Method
Preheat the oven to 180°C. Place the sweet potatoes onto a baking tray and bake for an hour, until very soft all the way through. Leave to cool slightly then scoop the flesh out of the skins into a mixing bowl.
Add the ricotta and the egg to the sweet potato, mixing to make a smooth paste. Tip in the flour and stir to form a smooth dough, seasoning well with salt and pepper.
Put a large saucepan of water over a high heat, season well with salt and heat it to a boil. Roll the dough out into a long, thin sausage shape about 1cm wide. Cut it into 2cm lengths to make the gnocchi. Drop them into the boiling water and cook for 2-3 minutes. They will float to the top of the water when they are cooked. You might need to do this in batches.
Heat the 100g of butter in a medium saucepan over a high heat for a few minutes then test the temperature by adding a sage leaf. If it sizzles then add 3 more sage leaves and fry for 30 seconds, until they curl and darken a little. Remove the sage leaves from the pan using a slotted spoon and drain on kitchen towel, they should crisp up after a minute.
Add the gnocchi into the same butter. Fry for 1-2 minutes until it turns golden brown on one side then repeat on the other side. Finely chop the remaining sage and add to the pan, along with a squeeze of lemon juice. Fry for another minute, tossing everything together, and add a splash of the water you boiled the gnocchi in. Shake the pan to emulsify everything and coat the gnocchi.
Divide the gnocchi between serving plates. Scatter over the pumpkin seeds, grate over the cheese and garnish with the fried sage leaves.
Sweet Potato Gnocchi with Sage + Pumpkin Seeds
Sweet Potato Gnocchi with Sage + Pumpkin Seeds
Hero Veg | P.43
Makes 4 servings
Ingredients
350 g sweet potatoes
120 g ricotta
1 large egg
350 g strong white bread flour
100 g butter
4 sprigs sage
1 lemon
25 g pumpkin seeds
15 g hard Italian cheese
Method
Preheat the oven to 180°C. Place the sweet potatoes onto a baking tray and bake for an hour, until very soft all the way through. Leave to cool slightly then scoop the flesh out of the skins into a mixing bowl.
Add the ricotta and the egg to the sweet potato, mixing to make a smooth paste. Tip in the flour and stir to form a smooth dough, seasoning well with salt and pepper.
Put a large saucepan of water over a high heat, season well with salt and heat it to a boil. Roll the dough out into a long, thin sausage shape about 1cm wide. Cut it into 2cm lengths to make the gnocchi. Drop them into the boiling water and cook for 2-3 minutes. They will float to the top of the water when they are cooked. You might need to do this in batches.
Heat the 100g of butter in a medium saucepan over a high heat for a few minutes then test the temperature by adding a sage leaf. If it sizzles then add 3 more sage leaves and fry for 30 seconds, until they curl and darken a little. Remove the sage leaves from the pan using a slotted spoon and drain on kitchen towel, they should crisp up after a minute.
Add the gnocchi into the same butter. Fry for 1-2 minutes until it turns golden brown on one side then repeat on the other side. Finely chop the remaining sage and add to the pan, along with a squeeze of lemon juice. Fry for another minute, tossing everything together, and add a splash of the water you boiled the gnocchi in. Shake the pan to emulsify everything and coat the gnocchi.
Divide the gnocchi between serving plates. Scatter over the pumpkin seeds, grate over the cheese and garnish with the fried sage leaves.
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