Sweet potato gnocchi with caper sauce and warm halloumi

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves 2


By Matt Tebbutt
From Saturday Kitchen


For the gnocchi

  • 1 sweet potato
  • 3 free-range egg yolks
  • 25–50g/1–1¾oz plain flour (optional)
  • salt and freshly ground black pepper

For the caper sauce

  • knob of butter
  • 1 shallot, finely chopped
  • 50ml/2fl oz white wine
  • 2 tbsp baby capers
  • 3 tbsp chopped fresh flatleaf parsley
  • 50ml/2fl oz double cream or yoghurt
  • squeeze lemon
  • freshly ground black pepper

To serve

  • 250g/9oz halloumi, left in plastic packet
  • deep-fried sage leaves
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