User Manual

FALCON AUTUMN SERIES
15
80g walnuts
1kg sweet potato, peeled & diced
1 tbs olive oil
300g ricotta
½ tsp ground nutmeg
2 tsp salt
200g plain flour, plus extra for dusting
50g unsalted butter
½ cup maple syrup
50g gorgonzola
sea salt & freshly ground black pepper
Preheat oven to 180°C Fan
or 200°C Conventional
Place walnuts on a baking tray and roast for 4-5
minutes until fragrant and golden. Cool then
roughly chop and set aside.
Place sweet potato in a baking tray and toss with
oil. Season with salt and pepper, cover with foil
and roast for 30 minutes until tender. Transfer to
a large bowl and mash while hot until smooth.
Cool to room temperature then add ricotta,
nutmeg and salt and mix well to combine. Dust
bench with flour and turn out mixture. Add flour
and fold together until combined, adding a little
extra flour if the mixture is sticky. Roll dough into
2.5cm thick sausages and cut gnocchi into 3cm
lengths.
Place butter and maple syrup in a large
saucepan over medium heat. Bring to the boil
and simmer for 1-2 minutes until the mixture
thickens slightly. Turn o the heat.
Working in batches, cook the gnocchi in salted
boiling water for 2-3 minutes, or until they float
to the surface. Remove with a slotted spoon and
transfer to maple butter and gently stir to coat.
Keep warm until all the gnocchi are cooked.
Transfer to a large serving platter. Sprinkle with
walnuts and dot with gorgonzola.
Sweet Potato Gnocchi with
Gorgonzola & Maple Butter
ingredients
method
Prep time
20 mins
Cooking time
45 mins
Serves
4