Swede gnocchi with crispy sage

Ingredients

• 400g floury potatoes, such as King Edwards, peeled
• 600g swede, peeled
• 4 tbsp olive oil
• 1 tsp chilli flakes
• 100g ’00' flour, plus extra for dusting
• 30g parmesan, finely grated, plus extra to serve
• 100g butter
• Small pack
• Handful sage leaves
• Flaky sea salt, to serve

Directions

1. Preheat oven to 180C.
2. Cut the potato and swede into equal-sized chunks and place in a roasting dish. Drizzle with 2 tbsp of oil, then season with salt and pepper. Roast for 50 mins or until completely soft then leave to cool slightly.
3. Place the roasted potato and swede into a food processor, then pulse until broken down - you can mash by hand if you don't have a food processor. Add the chilli flakes, flour, Parmesan, and some seasoning, then pulse again to form a sticky dough.
4. Bring a large pan of salted water to the boil.
5. While the water is coming to the boil, flour your hands and divide the dough in three on a floured surface, then roll each portion into a sausage about 1cm in diameter. Using the back of a knife, cut into pieces 2.5cm in length – this gives a tapered edge to the pieces of gnocchi.
6. When the water has come to a boil, start cooking the gnocchi. Working in batches, cook the gnocchi in the water for 30 seconds or until they rise to the surface. Remove with a slotted spoon and drain on a tray lined with kitchen paper.
7. 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.
8. To finish, 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, sea salt and grated Parmesan.

Recipe courtesy of Maldon Salt.

For more gnocchi recipes, click here.