Gluten-free sweet potato gnocchi with sage butter

Gluten-free sweet potato gnocchi with sage butter: soft gnocchi made from sweet potatoes, gluten-free flour and egg, served with butter, sage and hard cheese.

At a glance

• Serves 3
• Prep time: 30 min
• Cooking time: 15 min
• Total time: 45 min
• Calories: 440 kcal per serving
• Protein: 8 g
• Fat: 18 g
• Carbs: 58 g

Ingredients

• 500 g sweet potatoes
• 150 g gluten-free flour
• 1 organic egg
• 50 g butter
• 30 g grated vegetarian hard cheese (Parmesan-style)
• 8 sage leaves
• 1 pinch of nutmeg
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: frying pan · saucepan · chopping board · knife · sieve · grater

1. Peel the sweet potatoes, cut into pieces and cook in salted water until soft. Drain very well, mash finely and leave to cool completely.
2. Knead the sweet potato mash with the egg, gluten-free flour, nutmeg and salt into a soft dough. If it's still very sticky, work in a little more flour.
3. Divide the dough into portions, roll into ropes on a floured work surface and cut into small pieces. Press lightly with a fork if you like.
4. Cook the gnocchi in batches in simmering salted water until they rise to the surface. Lift out with a slotted spoon and drain briefly.
5. Melt the butter in a frying pan and let it brown lightly, then fry the sage in it briefly until crisp. Add the gnocchi and toss gently until lightly coloured on the outside.
6. Arrange on plates and serve with the hard cheese and freshly ground pepper.

Good to know

These gnocchi are soft, golden and exactly the kind of food that instantly makes the table feel cosy. The sweet potato makes them gentle and slightly sweet, and the sage butter adds depth.

Swaps

Butter → ghee (only traces of lactose, good for high heat); hard cheese → vegetarian hard cheese made from sheep's milk (stronger flavour, also provides calcium and protein); egg → potato starch plus a little water (egg-free); gluten-free flour → buckwheat flour plus a little tapioca starch (more fibre and a few more minerals than many pale blends)

Allergens

Contains egg and milk; made with gluten-free flour, it's suitable for many people who avoid gluten. Usually fine for children – go easy on the nutmeg – and in pregnancy the ingredients are fine in normal kitchen amounts.