Ciao Down: Kumara Gnocchi

Method

Step 1 - Cooking the kumara

1. Preheat oven to 200°C
2. Wrap kumara whole in foil
3. Bake for 50–60 minutes until completely soft
4. Cool fully (critical step — prevents gluey dough)

Step 2 - Dough formation

1. Peel cooled kumara, Pass through ricer or mash until completely smooth
2. Spread on bench and let steam evaporate (10–15 min), Add salt, Gradually add flour (do not dump all at once)
3. Mix gently until just combined. Dough should be soft but not sticky. Do not overwork (prevents toughness)

Step 3 - Shaping

1. Divide dough into 4 sections
2. Roll into long logs (~2cm thick)
3. Cut into 2–3cm pieces
4. Optional: press with fork for ridges

Step 4 - Cooking the gnocchi

1. Bring large pot of salted water to boil
2. Drop gnocchi in batches, and start on the sage butter.
3. Cook until they float (approx. 2–3 minutes after floating)
4. Remove gently with slotted spoon into the sage butter.

Step 5 - Sage butter finish

1. While the gnocchi is cooking, melt butter in large pan until foaming
2. Add sage leaves → fry until crisp
3. Add cooked gnocchi
4. Toss gently until lightly golden and coated
5. Season with salt

Step 6 - Plating

1. Spoon gnocchi into warm bowl and drizzle remaining sage butter over top
2. Finish with crispy sage leaves and parmesan