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Le Chaudron recipe
Gnocchis de patate douce
Sweet potato gnocchi with sage butter
⏱ 60 minServes 4Medium380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
600 g (21 oz)sweet potato
200 g (7 oz)rice flour
1egg
1 tspsalt
1 pinchnutmeg
30 g (1 oz)butter
10 leavesfresh sage
60 g (2 oz)grated Parmesan
- 600 g (21 oz) sweet potato
- 200 g (7 oz) rice flour
- 1 egg
- 1 tsp salt
- 1 pinch nutmeg
- 30 g (1 oz) butter
- 10 leaves fresh sage
- 60 g (2 oz) grated Parmesan
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the sweet potato and cut into large 4 cm (1½ in) chunks. Boil 20 minutes in salted water.
- Check doneness: a knife tip should slide in easily. Drain well and let dry 5 minutes.
- Mash with a fork or potato masher. Let cool completely so it isn't wet.
- Add the rice flour, egg, salt and nutmeg. Mix into a smooth, workable dough.
- On a floured surface, roll into ropes 2 cm (¾ in) thick. Cut into 1.5 cm (⅝ in) pieces.
- Drop the gnocchi into a large pot of simmering salted water in small batches.
- When they float (about 2 minutes), lift out with a slotted spoon and set aside.
- Melt the butter with the sage in a skillet for 3 minutes. Brown the gnocchi in it and sprinkle with parmesan.
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