| Created by | Spinneys |
| Prep time | 40 minutes |
| Cook time | 60 minutes |
| Serves | 2 |
| Cuisine | Italian |
| Special Occasion | Halloween |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 1185 |
| Fat | 65g |
| Saturates | 33g |
| Protein | 30g |
| Carbs | 121g |
| Sugars | 10g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6.
Place the sweet potatoes on a baking tray and bake for 45-50 minutes until completely soft. Halve the sweet potatoes, scoop the flesh into a large bowl and mash until smooth.
Add the egg and 1 tsp salt to the mashed sweet potato and mix well. Add the flour a little at a time, bringing it together with your hands into a soft, slightly sticky dough. Avoid overworking it.
Divide the dough into four pieces. On a lightly floured surface, roll each piece into a log approx. 2cm thick. Lightly sprinkle a touch of the pumpkin spice evenly along each log, then cut into 2cm pieces. Roll each piece gently over the back of a fork to create ridges, then dust lightly with flour and place on a floured tray.
Bring a large pan of well-salted water to the boil. Cook the gnocchi in batches for 2-3 minutes until they float to the surface, then lift out with a slotted spoon and drain well.
Meanwhile, melt the butter in a large frying pan over a medium heat. Cook for 3-4 minutes, swirling the pan, until it foams and turns a nutty golden brown. Add the pine nuts and sage leaves, cooking for 1-2 minutes until the sage is crisp and the nuts are toasted.
Add the drained gnocchi to the pan and toss to coat in the brown butter, frying for 2-3 minutes until golden.
Divide between two bowls, spooning over the crispy sage, pine nuts and butter. Season with black pepper and grate over fresh Parmigiano Reggiano.
