Miguel’s Sweet Potato Gnocchi in a Burnt Butter Sauce

We're back in the kitchen with Miguel!  This time to show you how to make homemade sweet potato gnocchi in a burnt butter sauce. Made with only a few simple ingredients, and a handy potato ricer from Harris Scarfe, Miguel's sweet potato gnocchi recipe will be a family favourite. So, if you haven't quite mastered the art of making gnocchi yet, you can now!

Miguel's Sweet Potato Gnocchi in a Burnt Butter Sauce

Serves: 6-8

Prep Time: 20 minutes

Cooking Time: 50 minutes

INGREDIENTS

Gnocchi Dough
2 medium sweet potato, about 450g each
2 cups plain flour*, plus 1/2 cup, extra for dusting
2 tsp salt

Sauce
3 sprigs thyme, leaves only
2 tbs pine nuts, toasted
1 lemon cut into cheeks, to serve
20-40g butter, chopped to serve
Olive oil*, salt and pepper

INSTRUCTIONS

To make the gnocchi

1.OVEN: Preheat the oven to 200c fan-forced. Poke a few holes in the unpeeled sweet potatoes with a fork, and then bake on oven rack for 40 mins or until tender. You will know its cooked when a knife can be pressed into the center rather easily.

2.MICROWAVE: Poke a few holes in the unpeeled sweet potatoes with a fork, wrap in a damp paper towel and place on a microwave-safe plate, and microwave in 2 min bursts until very soft, (about 7 minutes depending on wattage of microwave).

3. Heat water. Put a large saucepan pan of salted water on stove and bring to a boil.

4. When the sweet potato is tender. Combine the salt and 1 1/2 cups of the flour onto a work surface. Make a well in the middle of the flour mixture.

5. Using tongs and a tea towel, open out the sweet potato and using a spoon scape flesh into a bowl, discarding the skin. Mash with a fork or potato masher.

6. Add warm sweet potato to flour mixture, flour your hands and begin working the sweet potato into the flour. Continue to work the mixture until it's fully combined. You don't want the dough to be sticky so keep adding flour until you get a nice dough. This *could* take a decent bit of extra flour if your potato was on the larger side.

7. Shape the gnocchi once combined, using a light touch, roll the dough into a ball and cut it into 6-8 even pieces. Roll each piece into a long log that is about 1-2cm thick.

8. Cut the gnocchi into 2cm pieces. Gently toss each piece into extra flour on bench to ensure that it's dry and not sticky at any edges. Continue until you've cut out pieces from all of the dough. The gnocchi can be stored in the fridge for 2 days.

9. To cook the gnocchi. Add the gnocchi to the pan of boiling water and let cook for a couple minutes. Once the gnocchi floats to the surface of the water, let it boil for 30 more seconds and then remove it from the water using a slotted spoon to a sieve placed over a bowl. Drain.

10. To coat in sauce. Heat 2 tsp oil in a frypan over medium heat, add one portion of gnocchi, toss with dollop of the butter, thyme leaves and pine nuts. Toss over medium heat. Season with salt and pepper. Serve with lemon cheeks. Repeat with remaining gnocchi or freeze gnocchi for another time.

*TIPS

• You can substitute gluten-free plain flour for the plain flour in the dough
• You can substitute coconut oil or plant-based butter for the dairy butter.