Purple Sweet Potato Gnocchi
- 2 Purple Sweet Potatoes
- 300g Kale, de-ribbed and shredded
- 15g Sage Leaves, shredded
- 1/2 Lemon, juice
- 1 Egg, yolk
- 2 tbsp Butter
- 200g 00 Flour, plus extra for dusting
- 1 tbsp Olive Oil
- Pinch Salt
- Pinch Pepper
- Handful Chopped Roasted Hazelnuts
1.Pre heat the oven to 200°C (fan)/425°F/ gas mark 7. Bake the sweet potatoes for 45 mins until soft.
2 Set to one side. Once cool scoop the flesh from potatoes into a large bowl and mash. Mix the egg yolk and the tip 00 flour to form a dough. If the dough is sticky add more flour. Wrap the dough and refrigerate for one hour.
3 Once chilled unwrap the dough onto a well-floured surface. Divide the dough into 5 pieces and roll each piece into a long sausage shape approx 2cm wide.
4 Cut each potato sausage at 1.5 cm intervals. Dip a fork in flour and use the back of the fork to indent each gnocchi piece on both sides.
5 Bring a large pan of salted water to a gentle boil. Cook the gnocchi in batches. The gnocchi pieces will float to the top when ready. Set to one side.
6 In a large sauté pan melt ½ a tbsp of butter and ½ tbsp olive oil. Fry the cooked gnocchi in batches until golden and crispy on the outside. Set to one side.
7 Melt ½ tbsp. butter and ½ tbsp. olive oil in the pan over a medium heat. Add the kale and sauté for 5 mins. Add the sage, season well and sauté for 1 min. Add the gnocchi back into the pan and combine with the kale to warm through then spoon into bowls.
8 Add the remaining 2 tbsp of butter to the pan and melt over a medium heat. Turn up the heat and allow the butter to turn golden brown. Remove from the heat and add the lemon juice to taste. Season and pour over the gnocchi bowls.
9 Garnish with chopped roasted hazelnuts and serve.