Recipe Neil Roake

House and Leisure Food - - CONTENTS -

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

Serves 8

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.

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