Cooking time: 85 mins

Serves: 4


Pre heat the oven to 220°C/200°C Fan/Gas Mark 7.

To make the gnocchi place the sweet potatoes onto a baking tray and bake in a pre heated oven for 30-40 minutes until soft. Allow to cool completely.

Once cool, peel away the potato skins and discard.

Mash the sweet potato flesh in a large bowl.

Add the egg yolk, season with salt and pepper and mix using a fork. Gradually add the flour to form a soft dough. If you dough is very sticky add a little more flour.

Wrap the dough and refrigerate for 30 minutes.

Once chilled, unwrap and divide the dough into 4. On a floured surface, roll each quarter into a log shape approximately 30 cm long. Cut each log at 1 cm intervals keeping the gnocchi well floured.

Next, take a fork, dip in flour and gently indent each side of the gnocchi. If the dough is getting sticky dust with more flour.

Bring a large pan of salted water to a gentle boil. Drop in half the gnocchi and cook until the gnocchi floats to the surface, approximately 3 minutes.

Remove the cooked gnocchi from the pan using a slotted spoon and set to one side. Repeat with the second batch of gnocchi.

Heat a large non-stick frying pan over a high heat, add one teaspoon of Lurpak® Clarified Butter. Fry the cooked gnocchi in batches until golden brown. Divide between 4 warm shallow bowls.

Return the frying pan to the heat, add 30g of Lurpak® Clarified Butter and gently melt. Add the chopped sage and season with salt and pepper. Pour the sage butter over the gnocchi and serve with rocket and a few Parmesan shavings.


  • 2 medium sweet potatoes
  • 1 egg yolk
  • Salt and pepper
  • 150g plain flour
  • Extra flour for dusting
  • 1 tsp. Lurpak® Clarified Butter
  • 2 tbsp. sage, chopped
  • 30g Lurpak® Clarified Butter
  • Salt and pepper
  • 4 handfuls of rocket
  • Parmesan shavings