Prep: 30 mins
Cook: 1 hr, 10 mins
- 400g floury potatoes, such as King Edwards
- 600g swede
- Swede, peeled
- 4 tbsp olive oil
- 1 tsp chilli flakes
- 100g ’00’ flour, plus extra for dusting
- 30g Parmesan (or vegetarian alternative), grated, plus extra to serve
- 100g butter
- small pack sage leaves picked
- Heat oven to 220C/200C fan/gas 7.
- Cut the potato and swede into equal- sized chunks, drizzle with 2 tbsp of the oil, season and roast for 50 mins or until completely soft.
- Leave to cool slightly, then pulse in a food processor until broken down.
- Add the chilli flakes, flour, Parmesan and some seasoning, then pulse again to form a sticky dough.
- Bring a large pan of salted water to the boil in which to cook your gnocchi later.
- Flour your hands and divide the dough in three. On a floured surface, roll each portion into a sausage about 1cm in diameter. Using the back of a table knife, cut into pieces 2.5cm in length – this gives a tapered edge to the pieces of gnocchi.
- Working in batches, cook the gnocchi in the water for 30 secs or until they rise to the surface.
- Remove with a slotted spoon and drain on a tray lined with kitchen paper. Can be made to this stage up to 4 hrs ahead and kept in the fridge.
- Turn the oven to its lowest setting and heat the remaining oil in a large frying pan over a medium heat.
- Fry the gnocchi in batches for 2 mins on each side until browned, then keep warm in the oven.
- Melt the butter in the pan, add the sage leaves and fry until crisp.
- Divide the gnocchi between bowls then spoon over the crisped sage and buttery sauce. Serve with pepper and grated Parmesan.
Recipe from Good Food magazine, February 2017
Image from http://www.bbcgoodfood.com/recipes/swede-gnocchi-crispy-sage