Swede Gnocchi with sage butter
Hearty, slightly sweet swede combines beautifully with refined Gnocchi for a delicious supper filled with cheese and chilli flavour
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
45
MINUTES
Ingredients
600g swede, peeled
400g floury potatoesÂ
100g ’00’ flourÂ
100g hard cheese (Parmesan)
100g butterÂ
6-8 sage leavesÂ
1 small red chilli, finely dicedÂ
2 scallions, finely slicedÂ
sea saltÂ
black pepperÂ
1 garlic clove, sliced thinlyÂ
Method
Preheat the oven to 200°C.
Peel and cut the swede and potatoes into equal sized chunks and place on a large lined baking tray. Drizzle a little olive oil over the chunks, season with salt and pepper and roast for around 40-50 minutes until soft, but not browned.
In a large food processor, blitz until smooth and season with salt and pepper.
Add the flour and grated hard cheese and pulse again to form a sort of sticky dough.
Flour a surface and roll out the dough into sausages and cut into little bite sized pieces.
Bring a large saucepan of salted water to the boil and cook the Gnocchi in batches. They are done when they float to the top.
When cooked, drain with a slotted spoon and leave on a tray lined with kitchen paper or a kitchen towel. Heat the oil in a large frying pan and add the butter, fry the garlic and chilli for two minutes, add the sage leaves and then the Gnocchi to the pan and fry for two minutes, turning them so they become slightly browned all over. Serve with some more grated cheese on top.
