• Recipe by
  • Prep time
    30 minutes
  • Cook Time
    55 minutes
  • Serves
    2

Equipment: The Ultimate Skillet

Ingredients

1 medium sized sweet potato

1 cup of flour

1 teaspoon good flaky salt

3 tablespoons butter

8 fresh sage leaves

Grated parmesan cheese, to serve

Salt & pepper, to taste

Preparation

Preheat the oven to 370℉ (180℃). Stab a few holes in the sweet potato and roast whole for 45 minutes. You want the sweet potato to be fully cooked through and soft. You’ll know it’s ready when you can see all of the sugars bleeding out and it’s soft to touch.

Once the sweet potato has cooled off sufficiently, cut it in half and scoop out the centre. Hold a potato ricer or a fine mesh sieve over a large bowl and push the sweet potato through the holes. You might need to scrape the underside of the sieve to release all of the potato. This will help to remove any fibrous materials and make the sweet potato nice and smooth.

Add the flour and salt to the sweet potato and using your hands, knead the dough until you have one lovely light orange ball of dough.

Scatter your surface with a bit more flour and line a sheet tray with some parchment paper. Cut the dough in half and roll out one half into a long snake. Using a table knife, cut the snake into little bite-sized doughy pillows. Do the same with the second half of dough.

Heat up a pot with boiling water and cook the gnocchi for no more than 3 minutes, drain and set aside. Heat up the butter in a cast iron skillet and gently pan fry the gnocchi till slightly crispy on each side.

Add the sage leaves to the butter to crisp up alongside the gnocchi and sprinkle over some parmesan cheese and seasoning, to taste.

Note: The best flour to use for this recipe is superfine 00 pasta flour. If you have a cavatelli paddle (invest in one, they’re inexpensive and a cute kitchen tool!) you can run each little gnocchi pillow along the paddle grooves.

Sweet potato gnocchi on parchment paper

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Melanie Hadida

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