Gluten-free sweet potato gnocchi with sage and hazelnuts

Ingredients

For 1 serving

• Sweet potatoes250 g
• Rice flour60 g
• Hazelnuts10 g
• Fresh sage3 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: nuts,

In season: October – January

Method

1. Preheat the oven to 200 °C (conventional). Wash the sweet potatoes, prick them with a fork and bake them whole on a lined tray at 200 °C for 40 minutes, until soft in the centre.
2. Meanwhile toast the hazelnuts in a dry frying pan over medium heat for 3–4 minutes, until fragrant, then chop roughly.
3. Peel the sweet potatoes while still hot and mash them with a fork or ricer; let them cool for a few minutes.
4. Add the rice flour a little at a time with a pinch of salt and knead until the dough is soft and no longer sticky; roll it into ropes about 2 cm thick on a surface dusted with rice flour and cut into roughly 2 cm pieces.
5. Bring a pan of water to the boil, salt it once it boils, add the gnocchi and lift them out with a slotted spoon as soon as they float, after 1–2 minutes.
6. Meanwhile heat the olive oil in a frying pan over medium heat with the fresh sage leaves for a minute, until crisp; toss the gnocchi for a minute and finish with the toasted hazelnuts.