Sweet potato gnocchi with smashed broad beans and sage butter

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Sweet potato gnocchi with smashed broad beans and sage butter

Category Main course
Serves 4
Preparation 40 mins
Cooking 10 mins

Rating: Rated 0 / 5 (0 ratings)

These little sweet potato gnocchi are the perfect simple supper. Their garnish is minimal, amounting to little more than some sage butter and broad beans. The flavour, on the other hand, is sublime!


  • 700g sweet potatoes
  • 1 medium free-range egg
  • 300g frozen broad beans
  • small bunch of sage leaves
  • 30g vegetarian Parmesan-style cheese, finely grated, plus extra to garnish
  • 250g strong white bread flour
  • 2-3 sprigs of thyme, leaves picked
  • 100g butter
  • 100ml whole milk
  • sea salt and black pepper


Stage 1

Place the sweet potatoes in a large saucepan, cover with boiling water and cook until tender. Drain, and allow them to dry out in their own steam. When cool enough to handle, scoop the flesh from each potato with a spoon. Mash until smooth, then mix in the flour, egg and thyme. Season with salt and pepper.

Stage 2

Working on a generously floured surface, divide the dough into four and roll out each one into a sausage shape. Cut into little gnocchi shapes and transfer onto a floured baking tray as you go, to stop them from sticking together.

Stage 3

Boil the broad beans for a couple of minutes, drain and refresh under cold water. Transfer to a pestle and mortar and pound until just broken up. Alternatively, give them a quick pulse in a food processor, making sure to retain some texture.

Stage 4

Bring a large pan of salted water to the boil and cook the gnocchi for no longer than 3–4 minutes, then drain.

Stage 5

Place a large frying pan on a high heat and melt the butter. When sizzling, add the sage leaves and cook until they are beginning to crisp. Stir in the milk – you will notice it emulsify with the butter and thickening. Stir in the grated Parmesan-style cheese and finally add the broad beans and cooked gnocchi. Taste for seasoning and serve immediately, with some freshly grated cheese to garnish.


Sweet potato gnocchi with smashed broad beans and sage butter


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Kathryn Bruton

Nutritional info

Nutritional values are per serving.

  • Calories: 703g
  • Fat: 27g
  • Saturated fat: 16g
  • Protein: 19g
  • Carbohydrates: 89g
  • Sugars: 12g
  • Fibre: 14g
  • Salt: 0.38g

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