Serves 4-6 (gnocchi is very filling!)
Ingredients:
2 large sweet potatoes
1 tsp himalayan salt
1/2 tsp ground nutmeg
1/4 tsp freshly ground black pepper
2 1/2 cups wholegrain/wholemeal plain flour ( I used Jimmy's Atta wholemeal flour) + extra for rolling
1/2 cup nuttelex
1/2 cup fresh sage leaves, left whole
1 bag salad leaves (optional)
Preheat oven to 220 degrees celsius.
Prick the sweet potatoes all over and place whole in a baking pan. Bake until fully cooked (around 45-60 minutes). Remove from the oven and allow to cool enough for you to handle them without pain.
Cut the sweet potatoes in half lengthwise. Scoop out the flesh and place in a mixing bowl. Mash them up with a fork really well then place in the fridge until they have completely cooled.
Remove from the fridge and add salt, nutmeg and pepper to the sweet potatoes. Add the flour 1/2 a cup at a time, mixing with a spoon until it is all well combined. Once you have a soft, slightly sticky dough divide it into 6 sections and after flouring your work surface and hands, roll each section out into ropes around 1/2 an inch in diameter. each rope should be 7-9 inches long.
At this point you can refrigerate the ropes if you aren't using them straight away.
Dip a sharp knife in flour and cut each rope into 1 inch pillows. You can make decorative ridges on them with a fork if you wish.
Fill a medium saucepan with salted water and bring it to a boil. When water is boiling reduce the heat to a simmer and gently drop the gnocchi in around 20 at a time. The gnocchi will rise to the surface in around 4 minutes, once it has risen allow it to cook for half a minute more.
Whilst the gnocchi is cooking heat a large non stick frypan and heat the nuttelex and sage until the nuttelex is bubbling.
Once the gnocchi is cooked, remove it from the saucepan with a slotted spoon and chuck in the frypan with the butter and sage. Allow to cook for a couple of minutes more, turning frequently to coat the gnocchi in the butter mixture. You'll have to do this in batches until all of the gnocchi is cooked. Serve immediately, either plain or on a bed of salad mix leaves. Drizzle with a little of the sage butter and top with the sage leaves.
recipe is from Chloe Coscarelli's cookbook "Chloe's Kitchen"