Updated: Aug 10, 2021
425g sweet potato, peeled and roughly chopped
2 lemons, both zested, 1 juiced
450g fine semolina
40g parmesan (or veggie alternative), finely grated, plus extra for serving
rapeseed oil for frying
15 sage leaves
200g chorizo, diced
2 cloves garlic, sliced
300g cavolo nero , leaves stripped, stems removed, finely shredded
50g unsalted butter
Put the sweet potato into a pan of lightly salted boiling water and simmer for 12 minutes or until very tender to the point of a knife. Drain well and allow to steam in the colander for a few minutes, then mash until smooth in a large bowl.
Mix the ricotta with the zest of 1 of the lemons, then tip into the mashed sweet potato along with 40g semolina, the parmesan and plenty of salt.
Line a baking tray with the remaining semolina, then form the ricotta mixture into gnudi the size of golf balls using wet hands. Roll each ball in the semolina to coat, then nestle them in the semolina and chill in the tray overnight.
When ready to cook, pour a thin layer of oil in a large non-stick frying pan over a medium heat. Add the sage leaves and fry for a minute or so until golden and fragrant. Transfer the sage to a plate then add a splash more oil to the pan, carefully add the gnudi. Fry for a few minutes on each side, in batches, until golden. Keep warm in a low oven while you fry the rest.
Add a few more splashes of oil to the pan and add the chorizo and garlic, fry off for a few minutes until fragrant, then add the cavolo nero, and a big pinch of salt. Fry for 1-2 minutes or until wilted, add the lemon juice and stir through.
To serve, pile up the lemony cavolo nero, in the same pan fry in off the butter until brown and nutty. Place the gnudi and crispy sage leaves on top of the Cavolo Nero and chorizo mix. Grate over more parmesan, sprinkle over a pinch of salt and drizzle with the browned butter. Enjoy!