Sweet Potato Gnocchi with Garlic and Butter Sauce

Name: Sweet Potato Gnocchi with Garlic and Butter Sauce
Yield: 2 servings
Cuisine: American
Ingredients: 300 grams Sweet potatoes (peeled); 1 pinch ＊Salt; 1 dash ＊Cinnamon powder; 1 dash ＊Nutmeg; 1 Egg yolk; 100 grams Cake flour; 1 tbsp Olive oil; 1 clove Garlic; 1/4 Onion; 1/2 packet Maitake mushrooms; 2 rashers Bacon; 20 grams Butter; 1 Salt and coarsely ground pepper; 1 as required Parmesan cheese; 1 as required Fresh parsley

cookpad.japan @cookpad_jp

I was given a lot of sweet potatoes and had to use them up.

Adjust the amount of the flour according to the moistness of the sweet potatoes.
Make smaller pieces than regular sizes as when gnocchi is cooked it swells.
After adding the butter cook quickly to retain the flavour. Recipe by Orange Day

I was given a lot of sweet potatoes and had to use them up.

cookpad.japan @cookpad_jp

I was given a lot of sweet potatoes and had to use them up.

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Ingredients

2 servings

300 gramsSweet potatoes (peeled)
1 pinch＊Salt
1 dash＊Cinnamon powder
1 dash＊Nutmeg
1Egg yolk
100 gramsCake flour
1 tbspOlive oil
1 cloveGarlic
1/4Onion
1/2packet Maitake mushrooms
2rashers Bacon
20 gramsButter
1Salt and coarsely ground pepper
1as required Parmesan cheese
1as required Fresh parsley

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Steps

1

Peel and slice the sweet potato. Put the sweet potato in a pot and cover with water. Cover with a lid and turn on the heat.
2

Cook until tender and drain. Place the pot on the heat and evaporate the excess water in the pot.
3

Mash the sweet potato until smooth. Stir in the ＊ ingredients.
4

Allow the mixture to cool. Add the egg yolk and cake flour. Combine to make a dough (adjust the amount of the flour to obtain the right texture).
5

Roll Step 4 into a long sausage shape on a floured surface and cut into small pieces (divide the dough into 2 portions first and it's easier.
6

Flour all over. Press a piece onto a fork with your thumb. Roll out and curl the dough piece (see Steps 14-16 for details).
7

Boil plenty of water and add a generous amont of salt. Cook the gnocchi. When the gnocchi floats to the surface, continue to cook for a further 1-2 minutes. It is ready!
8

Drain the gnocchi in a colander.
9

Slice the garlic and onion thinly. Cut the bacon into 1 cm widths. Discard the woody bottom of the maitake mushrooms and separate into small pieces.
10

Heat olive oil in a frying pan and saute the garlic until fragrant. Add the onion, bacon and maitake mushrooms and saute further.
11

Once the vegetables start to sweat, add the gnocchi and butter. Mix together until the butter is evenly distributed. Season with salt and pepper.
12

Transfer into a serving dish. Sprinkle with grated parmesan cheese and chopped parsley.
13

Cook the gnocchi and cool in cold water. Toss in a tablespoon of olive oil. You can keep this in the fridge for several days.
14

[How to shape the gnocchi] Flour all sides of sliced gnocchi. Place a piece on a fork.
15

Press it with your thumb to indent the back of the gnocchi...
16

Roll out, curl the gnocchi and remove from the fork, using your thumb. The indented sides will be on the outside.