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Sweet potato & sage gnocchi
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Prep Time:
60 minutes
Cook Time:
45 minutes
Total Time:
105 minutes
Elevate your gnocchi game with a unique twist!
Ingredients:
  • 500g Desiree potatoes, unpeeled (see note)
  • 500g sweet potato (kumara), unpeeled
  • 2.40 gm salt
  • 150g (1 cup) plain flour
  • 20.00 ml chopped fresh sage
  • Plain flour, extra, to dust
Instructions:
  • Place the potatoes in a saucepan filled with cold water and cover them. Bring to a boil over high heat, then reduce the heat to low and cook for about 30 minutes, or until the potatoes are soft when pierced with a skewer.
  • Allow the potatoes to cool for 30 minutes, then delicately peel using a small knife. If they are still too warm, consider wearing clean rubber gloves before proceeding to peel. Place the potatoes back into the pan.
  • Mash the potato until perfectly smooth. Press one-quarter of the potato through a sieve into a bowl. Repeat with the remaining batches. Season generously with salt and pepper.
  • Mix the sage with the flour, then incorporate the mixture into the mashed potato until a firm, slightly sticky dough forms. If the dough is too sticky, gradually add small amounts of flour, one tablespoon at a time, to avoid it becoming too heavy.
  • Prepare a clean, dry tea towel-lined tray by lightly dusting it with flour. Divide the dough into 4 equal portions. Roll each portion on a floured surface into a 2cm-thick log.
  • Using a lightly floured knife, cut logs into 2cm pieces and roll each piece into a ball. Place on the lined tray, ensuring the gnocchi are not touching each other.
  • Roll one gnocchi at a time over the back of a lightly floured fork to create ridges that help sauce cling and provide a traditional Italian finish.
  • Bring a large shallow saucepan of boiling water to a gentle boil. Add one-quarter of the gnocchi and cook until they float to the surface, about 2-3 minutes.
  • Transfer the ingredients to a baking tray using a slotted spoon, ensuring there is some cooking water left on the tray to prevent sticking.

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