Main Course
Creamy Sweet Potato & Sausage Gnocchi
This dish is a cozy, satisfying meal packed with rich, savory flavors. The combination of tender sausage, creamy sweet potato and fragrant herbs makes this dish a perfect choice for an autumn night. It’s easy to prepare, making it ideal for weeknight dinners or family gatherings.
Makes 4 people · Prep 15 mins · Cook 25 mins · 9 ingredients · 8 steps
Ingredients
- 450g sausages
- 1 tbsp olive oil
- 500g potato gnocchi
- 240ml double cream
- 120ml chicken stock
- 240g sweet potato puree
- 2 garlic cloves (minced)
- 2 tbsp fresh sage (finely chopped)
- 2 tbsp fresh thyme (finely chopped)
Method
Sweet Potato Puree
- Dice the sweet potato. Peel and dice the sweet potato into small cubes.
- Steam until tender. Steam the sweet potato for about 10-12 minutes, or until soft and tender.
- Blend to a puree. Transfer the steamed sweet potato to a blender or food processor and blend until smooth. Set aside.
Main Dish
- Brown the sausages. Heat the olive oil in a large frying pan over medium heat. Add the sausages and cook for about 4 minutes on one side. Flip and cook for an additional 2 minutes until browned and cooked through.
- Simmer the gnocchi. Add the gnocchi, double cream, and chicken stock to the pan with the sausages. Stir to combine, then bring the mixture to a boil. Cover the pan and cook for 5 minutes, allowing the gnocchi to soften.
- Stir in the puree. Stir in the sweet potato puree and minced garlic. Reduce the heat and simmer for about 3 minutes, or until the sauce thickens and the gnocchi is fully cooked.
- Season off the heat. Remove the pan from the heat and mix in half of the chopped sage and thyme. Season with salt and pepper to taste.
- Garnish and serve. Serve immediately, garnished with the remaining sage and thyme for a fresh, aromatic touch.
Good to know
- For extra richness, try adding grated Parmesan or a sprinkle of red pepper flakes for a bit of heat.
- Try using butternut squash or pumpkin for a nice twist instead of sweet potato.