Make the most of winter root veg and try something new with this simple yet satisfying vegetarian dinner idea. It’s so easy to make your own gnocchi, and using naturally sweet and earthy sweet potatoes makes it all the more delicious. With a herby garlic brown butter and sprinkling of cheese, this gnocchi recipe is guaranteed to be a dish you’ll want to make time and time again!
- Steam the potatoes for 20 mins or until soft. If you don't have a steamer, boil for 12-14 mins or until soft.
- Transfer to a bowl to cool slightly, then mash well. Steam dry for 1-2 mins, then sift the flour over the surface of the potato; mix to combine. Add the egg yolk, salt and a pinch of black pepper and mix until you have a soft dough, being careful not to overwork it. Add a little more flour if necessary, but stop when the mixture comes together.
- Dust a work surface with flour. Divide the dough into 3 pieces and roll each into a 40cm long sausage shape; cut into 1.5cm pieces. Put the gnocchi on a flour-dusted plate, then indent one side of each with a fork, if you like.
- Bring a large pan of salted water to the boil, then turn down to a simmer and tip in half the gnocchi. Stir briefly, then wait for them to rise to the surface, about 1-2 mins. Remove with a slotted spoon and set aside before repeating with the second batch.
- Heat the butter in a large frying pan over a medium heat and add the garlic. Fry for 1 min until the butter is starting to turn a nutty brown colour, then add the gnocchi. Cook for 3 mins until starting to brown, then stir in the parsley and cook for 1 min more. Grate over the cheese to serve.
IF YOU HAVEN'T GOT ANY SWEET POTATOES, TRY USING BUTTERNUT SQUASH.