Food and Travel Magazine | Sweet potato gnocchi with buttery sage and…
Perfect for chilly autumn evenings, this cosseting dish sings with seasonal flavours.
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Ingredients
- 550g sweet potatoes, ideally all around the same size
- 80g soft goat’s cheese log
- 2 egg yolks
- 95g fine cornmeal, plus extra for rolling
- 95g chestnut flour
- 1⁄2tsp sea salt flakes
- 1⁄4tsp freshly ground black pepper
- 2tbsp extra virgin olive oil
- 30g unsalted butter
- 4tbsp skinless hazelnuts, toasted in the oven for 8 minutes
- 28 sage leaves
- 30g chunk Italian hard cheese
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