Sage butter gnocchi

Updated at: Thu, 17 Aug 2023 09:48:11 GMT

Step 1

-Prick ~450g (2-3) potatoes (or 1 sweet potato) skins all over and wrap in wet paper towel.

Step 2

-Microwave 7 mins til soft. (Or you can steam/boil and drain them)

Step 3

-Cut in half and scoop out flesh into a bowl, discard skins.

Step 4

-Season with 1/2 tsp salt, +pepper or herbs to taste. Spread out and mash well with a fork. Leave to cool.

Step 5

-Mix in 1 egg, then fold in 1c/~130g 00 flour until just combined.

Step 6

-On a lightly floured bench, gently roll out 2cm thick sausage shapes with 1/4 of the dough at a time.

Step 7

-Cut to size, press lightly with the back of a fork.

Step 8

-Plunge into salted boiling water until they rise to the surface and cook for 1 minute, then gently drain

Step 9

OR: Set in a single layer on a tray to freeze for later.

Step 10

Optional but highly recommended: -Finely dice a butternut pumpkin into 1cm cubes and cook in a lidded pan with S&P, olive oil for 5 min.

Step 11

-Gently stir in 1/2 cup walnuts/pecans and cover, tossing once or twice until the pumpkin is golden and cooked. Set aside.

Step 12

-Heat 2 tbs of butter in the pan until melted.

Step 13

-Add sage leaves and cooked gnocchi until the sage is crispy, the butter is browned and frothy and the gnocchi is golden.

Step 14

-Gently stir through the pumpkin and nuts.

Step 15

-Sprinkle over a generous amount of crumbled blue cheese, some lemon zest and a squeeze of lemon juice.

Step 16

-Enjoy with a delicious glass of crisp, chilled white wine! 🥂😘👌🏻

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