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* 3 Gnocchi Secrets * Its important that the potato is super smooth. You can puree the sweet potato in the blender but dont try that with the normal potato as it turns too gloopy. Put it through a ricer, failing that, a sieve. Its also important you use as little flour as possible when making the dough “ less flour = softer (and less glue like) texture. Also make sure your potatoes are really dry: I cooked them the day before mashing them.

+ Ingredients

300g Pureed sweet potato
100g Mashed potato
80g Buckwheat flour
20g beaten egg
A good grating of nutmeg
Salt and pepper
A handful of sage, chopped
50g Butter
40g Hazelnuts, toasted, skinned and roughly chopped

Rapeseed oil

+ Method

1. Boil or bake your potatoes.

2. Put your potato through a ricer if possible and blend your sweet potato until very smooth.

3. Put potatoes in a bowl and add your egg, nutmeg and seasoning.

4. Add the buckwheat flour and bring together with your hands until it forms a soft dough.

5. Flour your surface. The dough will be quite wet and quite difficult to handle so it requires a lightness of touch.

6. Carefully break off chunks of dough, cover with flour and roll into sausages (about 2cm diameter).

7. Refrigerate for 10 mins.

8. With the back of a sharp knife, cut them into pillows, the length you want. Press down on each pillow with a fork (if you can be bothered!)

9. Carefully drop in boiling water until they float (about 2 mins).

10. Drain well.

11. Heat some rapeseed oil in a frying pan and when hot, fry your gnocchi until golden brown and crispy. Dont put too much oil in.

12. In a separate pan, fry your sage in the butter.

13. Add sage butter and gnocchi together with hazelnuts, leaves and sprinkle with grated parmesan. Serve quickly!

Serves 5