Festive Gnocchi

Preheat the oven to 180C. Spread the rock salt over a baking tray and top with the mixed potatoes. Roast for 75 mins or until the sweet potato is very soft, then transfer the sweet potatoes to a plate while the desirees roast for another 15 mins. Cool for 10 mins, then peel all the potatoes and pass through a sieve into a bowl. Mix in the yolk, salt, nutmeg, cinnamon and 60g flour. Stir to form a pliable dough, adding more flour if too sticky.
Knead the mixture until smooth, then divide into 4 portions. Roll each portion into a 50cm log and cut into 1.5cm pieces. Roll each piece over the back of a floured fork, then cook in batches in boiling salted water for 2 mins, or until risen to the surface. Remove to a plate.
Meanwhile, melt the butter in a frying pan and stir in the sage leaves, sizzling until crisp. Drain on kitchen paper and stir in the cranberries to fry for 2 mins. Add the gnocchi and toss in the butter with the lemon juice, then top with the sage leaves and serve with a generous amount of parmesan.

2 hrs

8 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box