Swede and sage gnocchi with hazelnut pesto recipe
Swedes are sweeter than turnips and really take this simple, seasonal gnocchi recipe to the next level. A perfect vegetarian winter warmer that brings the best out of fresh produce
See method- Serves 4
- 30 mins to prepare and 20 mins to cook
- 542 calories / serving
- Freezable
- Vegetarian
Ingredients
- 650g swede, peeled and cut into 3cm dice
- 50ml extra-virgin olive oil, plus 1 tsp
- 75g blanched hazelnuts, rough chopped
- 5g fresh sage leaves, finely chopped, plus extra fried leaves to garnish
- 200g plain flour, plus extra for dusting
- 70g grated pecorino, plus extra to serve (optional)
- 1 medium egg yolk
- ½ small garlic clove, grated
Each serving contains
- Energy
- 2265kJ 542.0kcal
- Fat
- 34g
- Saturates
- 7g
- Salt
- 1.6g
- Sugars
- 10g
of the Reference intake
Carbohydrate 48.4gProtein 14.6gFibre 3.5g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Boil 500g of the swede for 25-30 mins until tender, then drain and leave to steam for 10 mins.
- Meanwhile, put the remaining swede on a baking tray and toss with 1 tsp oil. Roast for 20-25 mins until tender and golden, then set aside. Roast the hazelnuts on a separate baking tray for 8-10 mins until deep golden. Set aside to cool, then roughly chop.
- Using a wooden spoon, pass the boiled swede through a sieve into a large mixing bowl and mix with the sage, flour, 20g pecorino and the egg yolk: season. Leave to stand for 5 mins. The dough will be quite sticky but that's fine.
- Bring a large pan of slightly salted water to the boil. Using floured hands, put half the dough onto a floured surface and roll out into a few long sausages, around 1cm thick. Cut into 3cm pieces and transfer to the boiling water. Once the gnocchi float to the surface, cook for 1 min, then scoop out using a slotted spoon and transfer to a large mixing bowl with 1 tbsp of the oil. Toss to coat and cover the bowl with a tea towel to keep them warm. Repeat with the remaining dough, adding to the bowl once cooked. Reserve the cooking water.
- Mix the chopped hazelnuts, garlic, remaining olive oil and pecorino in a bowl: season lightly. Spoon over the cooked gnocchi and roasted swede, adding a splash of cooking water (start with 50ml) to loosen the pesto. Divide between 4 shallow bowls and top with extra grated pecorino and fried sage leaves, if you like.
- For crispy fried sage leaves, heat 1 tbsp oil in a pan over a medium heat. Add 12 sage leaves and fry for 15-20 secs until crisp.
- See more Gnocchi recipes
Freezing and defrosting guidelines
Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.
