Festive Gnocchi
Festive Gnocchi



  • 300g rock salt
  • 720g desiree potatoes
  • 480g sweet potatoes
  • 1 egg yolk
  • 1 tsp sea salt
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 100g flour
  • 1 bunch of sage leaves
  • 45g dried cranberries
  • 1 tbsp lemon juice
  • Grated parmesan, to serve
  • 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

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