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Sweet potato baked Roman gnocchi with sage. A great accompaniment with meats or served as a meal in itself.

gnocchi romaine

As some of you may know, I’m married to a Frenchman but whether he’s a true Frenchman can be a bit of a debate.  He’s Corsican.  Although the island of Corsica officially belongs to France, their cuisine is more Italian in spirit.  More on that subject later…  In our house, we eat lots of pasta (les pâtes, in French).  The children LOVE to get covered in flour making homemade French egg pasta from Alsace or nouilles.

This, however, is another of my favourite Italian-style dishes.  We all know gnocchi as the popular round little potato dumplings but this version is baked in the oven, Roman-style. I found this recipe for Baked Butternut Squash Gnocchi by Jean-Christophe Novelli in a magazine ages ago and since then I’ve been playing around with it, as it’s so versatile. In place of the butternut squash I’ve used pumpkin, parsnips and here I’ve used sweet potato.  They all work wonderfully.

Roman Gnocchi Made With Red Peppers

In summer I’ve tried this recipe using roasted red peppers (skins removed) and also with butternut squash to replace the sweet potatoes. It completely transforms this dish.  Serve red pepper Roman gnocchi with fish – the result is a bright red gnocchi which looks very festive.

Versatile Side-Dish With Meat or Fish

So, this Roman gnocchi is so versatile – serve on its own or accompany with meat or fish. As a result, chop and change the sage with other herbs – with lemon thyme, basil and rosemary, depending on your accompaniment. Lemon thyme is great with fish and basil great with chicken.

Sweet Potato Roman Gnocchi with Sage – Recipe

Serve this as a starter or a main course, top with some good melting cheese and finish off under the grill.  Serve with a rocket salad tossed in olive oil, balsamic vinegar and toasted pine nuts.  Use polenta instead of semolina but I personally find the semolina is lighter.   Use wholemeal semolina, if you’re wanting to be particularly healthy.  I love serving this as a side dish (without the cheese topping) to accompany roast chicken or our favourite Corsican Veal Stew with Peppers.

Serves 4 people as a main dish or 8 as a side dish or starter.
Adapted from a recipe by Jean-Christophe Novelli


Preparation Time: 10 minutes
Cooking Time: 40 minutes + 40 minutes

2 sweet potatoes (about 550g), peeled & chopped
3 garlic cloves, peeled and halved
4 sage leaves, finely chopped
100g semolina
50g  Parmesan cheese, grated (or grana padano)
65g butter, softened
3 large organic eggs
125ml carton crème fraîche
Fontina, gorgonzola or taleggio (good melting cheeses)

  1. Preheat the oven to 180°C.
  2. Throw the sweet potato, garlic and sage in a roasting tin.  Cover with foil and roast for 40 minutes. There’s no need to use oil if you cover with the foil.
  3. Whiz the potato, garlic and sage in a food processor until smooth.  Transfer to a bowl and add all the other ingredients.  Season to taste.
  4. Spread the mixture in a brownie tin lined with baking paper, cover with foil and bake for 40 minutes (I use the roasting option on the oven).
  5. Cool in the tin then cut into squares, triangles or circles (circles are pretty but I prefer the squares as there’s no waste.)
  6. If serving as a main vegetarian dish or a starter, put the slices on a baking tray.  Cover with the cheese of your choice and grill until melted.

roman gnocchi side dish

roman gnocchi side dish

Sweet Potato Roman Gnocchi

Author: Jill Colonna
Prep Time10 mins
Cook Time1 hr 20 mins
Total Time1 hr 30 mins
Course : Appetizer, Main Course, Side Dish, Starter
Cuisine : Italian
Keyword : Roman gnocchi, baked gnocchi, sweet potato recipes
Servings : 6 people

Description

Sweet potato baked Roman gnocchi with sage. A great accompaniment with meat or fish - or served as a meal in itself.

Ingredients

  • 500 g (18oz) sweet potatoes peeled & chopped (about 2)
  • 3 garlic cloves finely chopped
  • 4 large sage leaves
  • 100 g (3.5oz) semolina medium
  • 50 g (2oz) parmesan grated
  • 3 eggs organic
  • 125 ml (4.5oz) crème fraîche
  • 60 g (2.5oz) butter
  • melting cheese (Fontina, Mozzarella or Gorgonzola)

Instructions

  • Preheat the oven to 180°C/160°C fan/360°F/Gas 4.
    Throw the sweet potato, garlic and sage in a roasting tin.  Cover with foil and roast for 45 minutes. There's no need to use oil if you cover with the foil.
  • Whiz the potato, garlic and sage in a food processor until smooth.  Transfer to a bowl and add all the other ingredients.  Season to taste.
  • Spread the mixture in a brownie tin lined with baking paper, cover with foil and bake for 40 minutes (I use the roasting option on the oven).
  • Cool in the tin then cut into squares, triangles or circles (circles are pretty but I prefer the squares as there's no waste.)
    If serving as a main vegetarian dish or a starter, put the slices on a baking tray.  Cover with the cheese of your choice and grill until melted.

Notes

Also good made with butternut squash or with red peppers to replace the sweet potatoes.

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From the kitchen

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Comments (22)

these look really amazing. And its much simpler then rolling all those little gnocchi.

beautiful job thanks for sharing I’ll have to make something like this very soon
cheers

Thanks for introducing me to a whole different style of gnocchi. Can’t wait to try them as I’m rather partial to gnocchi. Wonderful suggestions too on how to transform them entirely by using a different veg or herb.

I have never tried gnocchi prepared this way, how wonderful! Love this 🙂