ORANGE SWEET POTATO GNOCCHI
Recipe Neil Roake
1kg orange sweet potato, peeled and diced into 3cm cubes 1 egg 300g cake flour (plus extra for dusting the work surface) 3t salt 125g butter 40 sage leaves edible flowers, such
as african violets raw beetroot and carrot, julienned for serving
Boil the sweet potato for 20 minutes in a large pot of water until soft. Drain thoroughly and mash the sweet potato using a potato ricer or an ordinary masher. Place the mash on a clean counter top and make a well in the centre. Break the egg into the well and sift the flour and salt over the mashed potato. Mix together like bread dough but don’t knead. Roll the mixture into a ball and set aside. Clean and dry the work surface well and dust with flour. Roll the dough into a cylinder shape and cut into five equal pieces.
Roll each piece into a long sausage shape, about 2cm thick, with a fine coating of flour over it. Slice them into 2cm rounds. Press each one down gently with the back of a fork to create ridges. Bring a large pasta pot of water to a simmering boil. Put the butter and sage leaves in a frying pan and cook until the butter turns golden brown. Keep on a low heat. Add the gnocchi in batches to the water; when they float to the surface, scoop them out with a slotted spoon and place on the sage butter. Serve the gnocchi on warmed plates with melted sage butter and the flowers, beetroot and carrot scattered on top.