Kūmara Gnocchi

Method

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1. Heat the oven to 200°C / 400°F. Prick the kūmara all over with a fork and bake on a tray for 45 to 50 minutes, until very soft.

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2. Halve the kūmara and scoop the flesh into a bowl, discarding the skin. Mash it while hot until smooth and spread it out to cool a little.

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3. Add the egg yolk, parmesan, salt and nutmeg and mix. Add the flour a little at a time, mixing with your hands, until you have a soft dough that just holds together. Do not knead.

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4. Divide the dough into 4 pieces and roll each into a rope about 2 cm thick on a floured surface. Cut into 2 cm pieces.

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5. Bring a large pot of well-salted water to the boil. Cook the gnocchi in two batches for 2 to 3 minutes, until they float. Lift out with a slotted spoon.

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6. Melt the butter in a large frying pan over medium heat. Add the sage and cook for 2 to 3 minutes, until the butter is golden-brown and the leaves are crisp. Add the gnocchi and toss for 1 minute.

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7. Serve at once with extra parmesan.

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Chef’s Tips

• Bake the kūmara. Boiled kūmara is wet and needs so much flour that the gnocchi turn heavy.
• Add flour gradually and stop when the dough is just workable. It will be softer than potato dough.
• Cook one test gnocchi first. If it falls apart, mix in a spoonful more flour.

Pairing Suggestions

• A rocket salad
• Toasted walnuts
• Crisp white wine

Storage & Reheating

Best eaten at once. Freeze uncooked gnocchi on a tray then in a bag for 2 months and boil from frozen for 4 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.