Christmas gnocchi

Start your vegetarian Christmas feast with this gourmet gnocchi starter.

Preheat oven to 180°C. Spread rock salt over baking tray. Top with combined potatoes. Roast for 1 1/4 hours or until sweet potato is soft. Transfer sweet potato to a plate. Roast potato for a further 15 minutes or until soft. Cool for 10 minutes.
Peel all potatoes. Pass through potato ricer or sieve into a bowl. Add egg yolk, salt, cinnamon, nutmeg and 1/2 cup flour. Stir to form soft, pliable dough, adding more flour if too sticky. Turn onto well-floured surface. Knead gently until smooth. Divide into 4 portions. Roll 1 portion into a 50cm-long log. Cut into 1.5cm-thick pieces. Gently roll, 1 at a time, over the back of a lightly floured fork. Transfer to a lined tray. Cover with a tea towel. Repeat with remaining dough.
Bring saucepan of salted water to boil. Cook gnocchi, in 4 batches, for 1-2 minutes until gnocchi rise to the surface. Transfer to baking tray. Repeat with remaining gnocchi.
Melt butter in a frying pan over medium heat. Stir in sage leaves until crisp. Drain on paper towel. Stir in cranberries for 1-2 minutes or until butter is deep golden. Stir in lemon juice. Add gnocchi. Combine. Top with sage and hard cheese wafers.

Source

1 1/4 cups rock salt

4 Desiree potatoes or Red Delight potatoes

2 small sweet potatoes

1 egg yolk

1 tsp sea salt

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

75-115g plain flour

100g butter, chilled, chopped

1 bunch fresh sage

40g dried cranberries

1 tbs lemon juice

Vegetarian hard cheese wafers, to serve

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