Christmas gnocchi

SERVES: 8 Ingredients

1 1⁄4 cups rock salt

4 (about 720g) Desiree potatoes or Red Delight potatoes

2 small (about 480g) sweet potatoes

1 egg yolk

1 tsp sea salt

1⁄2 tsp ground cinnamon

1⁄4 tsp ground nutmeg

75–115g (1⁄2 –3⁄4 cup) plain flour

100g butter, chilled, chopped

1 bunch fresh sage

40g (1⁄4 cup) dried cranberries

1 tbs lemon juice Vegetarian hard cheese wafers (or parmesan wafers), to serve

Method

Preheat oven to 180C. Spread rock salt over baking tray. Top with combined potatoes. Roast for 1 1⁄4 hours or until sweet potato is soft. Transfer sweet potato to a plate. Roast potato for a further 15 minutes or until soft. Cool for 10 minutes.

Peel all potatoes. Pass through potato ricer or sieve into a bowl. Add egg yolk, salt, cinnamon, nutmeg and

1⁄2 cup flour. Stir to form soft, pliable dough, adding more flour if too sticky. Turn on to well-floured surface. Knead gently until smooth. Divide into 4 portions. Roll 1 portion into a 50cm-long log. Cut into 1.5cm-thick pieces. Gently roll, 1 at a time, over the back of a lightly floured fork. Transfer to a lined tray. Cover with a tea towel. Repeat with remaining dough.

Bring saucepan of salted water to boil. Cook gnocchi, in 4 batches, for 1–2 minutes until gnocchi rise to the surface. Transfer to baking tray. Repeat with remaining gnocchi.

Melt butter in a frying pan over medium heat. Stir in sage leaves until crisp. Drain on paper towel. Stir in cranberries for 1–2 minutes or until butter is deep golden. Stir in lemon juice. Add gnocchi. Combine. Top with sage and hard cheese wafers.