Homemade Sweet Potato Gnocchis in Sage Brown Butter

This one is definitely a little more labour intensive than most of my recipes, but if you've got some extra time on hands and are looking to step-up you're gnocchi game, this recipe is so rewarding and definitely worth the effort if you ask me!

---

Ingredients

• 2 large sweet potatoes

• 3+ cups all purpose flour

• 50 g butter

• Handful sage leaves

---

Recipe

1. Preheat oven to 230C. Poke holes into sweet potatoes with a fork and bake on baking sheet lined with baking paper for ~40 minutes or until knife easily pierced through centre.

2. Remove skin from potatoes once cool and blend until smooth. Add 2 tsps salt. Gradually add flour and work the mixture until fully combined. The mixture will be sticky - this is normal. Continue adding flour until the mixture is no longer sticky.

3. Roll into a ball and place on a floured surface. Cut into smaller pieces and roll into logs about 2 cm thick. Cut the logs into pieces to form gnocchis, dust with flour to prevent sticking and place on baking sheet.

4. Bring a pot of salted water to a boil. Meanwhile butter in a large skillet until sizzling, then add sage until crispy and season with salt and pepper. Turn off heat.

5. In batches, cook gnocchi until floating. If you like them firmer, cook for another 30s, or if you like them softer remove with a slotted spoon. Transfer to brown butter sage mixture.

6. Over medium heat, sauté gnocchi in brown butter sage and serve with freshly grated Parmesan.