We love preparing gnocchi. They are really simple to make and you can even use up some leftovers from the fridge, either by including them in the sauce or simply by popping them into the gnocchi dough.


Jessie’s Sweet Potato and Parmesan Gnocchi

with Sage and Hazelnut butter

(serves 4)


1kg sweet potatoes

280g plain flour


50g parmesan finely grated

½ tsp nutmeg

Salt and pepper


160g unsalted butter

60g hazelnuts, roasted and crushed

Large bunch of sage leaves


Roast the sweet potatoes in the oven until tender. Remove the skin and pass through a potato ricer and mash into a large bowl to form a smooth mixture.Add the parmesan, nutmeg and egg and mix, then add the flour until you have a smooth pliable dough. The amount of flour may wary depending on the sweet potatoes.

Turn out the dough onto a floured surface and knead into a smooth dough. Divide and roll into sausages and cut into 2cm dumplings.

Bring a pan of salted water to the boil and add the gnocchi in batches (don’t crowd) and cook until they float to the surface (about 2-3 minutes)

Meanwhile melt the butter in a pan until foaming. Add the sage leaves and fry briefly until crisp. Continue heating the butter until slightly golden and nutty in colour and smell and then add the hazelnuts pieces. 

Once the gnocchi is ready drain and then whilst still hot, toss into the butter sage sauce and coat.

Divide into warmed bowls and sprinkle with extra parmesan shavings.





Potato Gnocchi with Pesto

(serves 4)


500g cooked potatoes, grated

250g plain flour 

1 whole egg & 1 yolk

10g softened butter

Salt and pepper


2 handfuls of basil

1 clove of garlic

50g toasted pine nuts (extra for topping)

50g grated parmesan cheese

Lemon juice

Extra virgin olive oil

250g halved cherry tomatoes

Dash of olive oil

Dash of balsamic vinegar

Salt and pepper

Pinch of sugar


Place the tomatoes into a deep baking tray and pour the oil and vinegar over them, season with salt, sugar and pepper and leave in a low oven (150 C) for a couple of hours until softened

For the pesto, blitz the garlic with a little pinch of salt, pine nuts and basil and blitz further (keep chunky)

Add the parmesan and blitz for a couple seconds

Add enough olive oil to bind

Season to taste with salt, pepper and lemon juice


For the gnocchi, add  flour, eggs, butter and salt to the grated potatoes and add 2 tablespoons of the pesto 

Knead until you get a smooth dough

Roll into little finger shapes and set aside (or roll into little balls)

You could keep this in the fridge for a few days or freeze to use later

Bring a pan of salted water to boil

Place gnocchi into the boiling water and boil until they come to the surface (about 2 minutes)

Mix with pesto, tomatoes and some extra pine nuts

You can also fry some pancetta cubes and serve them on top.