Sweet Potato Gnocchi
“You can serve them with Burnt butter saige sauce, Italian Tomato Sauce, Basil Pesto Sauce or Three Cheese Sauce. All of which are perfectly delicious in their own way.”
– Fabio Lauro
RECIPE FROM LAURO MOBILE PIZZA, & FINE FOOD DELI
1kg Sweet Potatoes
250g – 300g Flour
Pinch of Salt
Pinch of Nutmeg
Pre boil Potatoes in their skins in salted water till knife goes to the middle, then dry out in a hot oven for 10-15 minutes and then peel & mash the potatoes.
Flour a solid work surface, and bit by bit incorporate the potatoes with the flour, nutmeg & salt. The less flour you use, the softer the gnocchi will be.
Roll the potato “dough” into sausages, then cut into digit sized gnocchi which you can mark with the back of a fork to get in the ridge shape.
In the meantime, boil a pot of salted water, place the gnocchi in the boiling water.
When they rise to the top, just give them 30 seconds or so more, then lift them out with a slotted spoon and put them directly into your deliciously prepared sauce, stir gently, dust with parmesan cheese and serve immediately.
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Voorverhit oond tot 180C. Room botter en suiker tot lig. Voeg die eiers een op ‘n slag by en meng goed na elke byvoeging. Roer die patat en stroop
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