Swede gnocchi with crispy sage

Swede gnocchi with crispy sage

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(10 ratings)

Prep: 30 mins Cook: 1 hr, 10 mins

Easy

Serves 4

Using much overlooked swede, you can create a budget-friendly, restaurant worthy gnocchi main course. Top with butter-fried herbs for a simple veggie dish

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal550
  • fat35g
  • saturates16g
  • carbs46g
  • sugars8g
  • fibre7g
  • protein9g
  • salt0.7g
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Ingredients

  • 400g floury potatoes, such as King Edwards
  • 600g swede, peeled
    Two slices of swede

    Swede

    sw-ee-d

    A member of the cabbage family, the swede is often confused with the turnip, though they look…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp chilli flakes
  • 100g '00' flour, plus extra for dusting
  • 30g parmesan (or vegetarian alternative), grated, plus extra to serve
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 100g butter
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • small pack sage leaves picked
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

Method

  1. Heat oven to 220C/200C fan/gas 7. Cut the potato and swede into equal- sized chunks, drizzle with 2 tbsp of the oil, season and roast for 50 mins or until completely soft. Leave to cool slightly, then pulse in a food processor until broken down. Add the chilli flakes, flour, Parmesan and some seasoning, then pulse again to form a sticky dough.

  2. Bring a large pan of salted water to the boil in which to cook your gnocchi later. Flour your hands and divide the dough in three. On a floured surface, roll each portion into a sausage about 1cm in diameter. Using the back of a table knife, cut into pieces 2.5cm in length – this gives a tapered edge to the pieces of gnocchi.

  3. Working in batches, cook the gnocchi in the water for 30 secs or until they rise to the surface. Remove with a slotted spoon and drain on a tray lined with kitchen paper. Can be made to this stage up to 4 hrs ahead and kept in the fridge.

  4. Turn the oven to its lowest setting and heat the remaining oil in a large frying pan over a medium heat. Fry the gnocchi in batches for 2 mins on each side until browned, then keep warm in the oven.

  5. Melt the butter in the pan, add the sage leaves and fry until crisp. Divide the gnocchi between bowls then spoon over the crisped sage and buttery sauce. Serve with pepper and grated Parmesan.

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Comments, questions and tips

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Ana clara's picture
Ana clara
15th Apr, 2020
1.05
I made an account specifically to comment on this recipe. Everything about cooking these gnocchi was terrible: 1) The swede and the potato bake at different rates. At the end of the baking time, the potatoes were brown on the outside and fluffy on the inside, but the swede was burnt on the outside and undercooked on the inside. 2) The food processor was a terrible tool for this, especially when trying to deal with the chunks of swede. The potato swede mixture didn't combine properly; little hard chunks of swede refused to combine; and everything stuck to the sides of the bowl. Matters got worse when adding flour. 3) The recipe could only be saved by pushing the mixture through a potato ricer. Even this was only halfway successful thanks to the tough potato and swede "skins" from the baking process earlier in the recipe. 4) The dough never came together properly. I used around 120g of flour before being able to roll into sausages. The resulting gnocchi after cooking were gluey and didn't fry properly. 5) This made a right mess of the kitchen. I had to wash up twice simply to have enough room. 6) The recipe uses too much butter. Normally gnocchi are fine to fry in less than 1/3 of the amount listed. All in all, this was a terrible recipe. If I could give it a negative rating, I would. The result was edible, but not worth the nearly 2 hours of work. My advice is to not waste your time, and look for another recipe.
lizleicester
20th May, 2017
5.05
This was my first time making gnocchi because I always thought it was a fiddly performance but this has changed from now on because these were easy and SO delicious. I didn't have fresh sage but used some dried sage instead and the flavour was lovely with the gnocchi.
donside
17th May, 2017
So how much gnocchi do you use?
goodfoodteam's picture
goodfoodteam
23rd May, 2017
Thanks for your question. This recipe is actually for homemade gnocchi and you'll be making enough to serve 4.
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