Seared Sweet Potato Gnocchi with Creamy Cannellini Beans, Confit Tomatoes and Crispy Sage

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the sweet potato on a baking tray, add 1 tbsp olive oil, a pinch of the salt, and a pinch of black pepper, toss, and roast for 25 minutes until very tender.

2. 2

   On another tray or small baking dish, place the cherry tomatoes with the 2 whole garlic cloves, 2 tbsp olive oil, a pinch of salt, and a pinch of black pepper. Roast at 220°C / 425°F for 20 to 25 minutes, until the tomatoes are wrinkled and juicy.

3. 3

   Meanwhile, make the cream. In a small pan over medium heat, warm 1 tbsp olive oil. Add the 2 chopped garlic cloves and cook for 30 seconds without letting them brown too much. Add the cannellini beans, water, nutritional yeast, 1 tbsp lemon juice, zest of half the lemon, nutmeg, half of the remaining salt, and a little black pepper. Cook for 5 minutes.

4. 4

   Blend the bean mixture until smooth and creamy. If needed, add 1 to 2 tbsp extra water to adjust the texture. Keep warm over very low heat.

5. 5

   Remove the sweet potato from the oven and let it cool for 10 minutes. Mash or blend it into a smooth puree. Add the wheat flour, cornstarch, the rest of the salt, and a little black pepper, then mix gently until you have a soft dough that is not overly sticky. Do not overwork it.

6. 6

   On a floured surface, divide the dough into 4 portions. Roll each into a rope about 2 cm / 3/4 inch thick and cut the gnocchi into pieces about 2 cm / 3/4 inch long. Dust with a little more wheat flour to prevent sticking.

7. 7

   Bring a large pot of salted water to a gentle boil. Cook the gnocchi in batches for 2 to 3 minutes, until they float to the surface. Remove with a slotted spoon and place on a tray.

8. 8

   In a wide skillet over medium heat, heat 1 tbsp olive oil. Fry the sage leaves for 20 to 30 seconds until crisp. Remove and set aside on a plate.

9. 9

   In the same skillet, add the remaining 1 tbsp olive oil and sear the cooked gnocchi for 2 to 3 minutes per side, until golden and lightly crisp.

10. 10

    To serve, spread the hot bean cream onto plates. Top with the seared gnocchi, add the confit tomatoes and roasted garlic, then finish with the crispy sage, the remaining 1 tbsp lemon juice, and the remaining lemon zest. Serve immediately.