• 1kg sweet potato

  • 30g melted unsalted butter

  • 300g plain flour

  • 4 eggs

  • Salt and pepper

  • 6 slices prosciutto

  • ½ cup sage leaves

  • 70g butter

  • 50g shaved parmesan

  • ¼ lemon juice


  • 1.

    Pre-heat your oven to 220 degrees and roast the whole sweet potatoes for one hour (make sure you put the sweet potato on a baking tray as they always leek). Allow to cool, peel and blend until really smooth.

  • 2.

    Mix in the flour, melted butter, eggs and salt and pepper then knead until a smooth ball is formed. Place onto a lightly floured bench top, cut into 4 and roll into a sausage about 5 cm in diameter. Cut 2cm pieces and press with a fork to form gnocchi.

  • 3.

    Cook in lots and lots of rapidly boiling salted water for 3-5 minutes or until they float.

  • 4.

    Place 70g butter in a pan and fry prosciutto until crispy then toss in sage leaves and butter and a squeeze of lemon. Cook until butter starts to brown then tumble in gnocchi, stir until gnocchi is coated in butter and sage then serve topped with shaved parmesan.


For more information and recipes from this series, click on the following link

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