This easy recipe transforms roasted sweet potatoes into tender gnocchi served with a rich, creamy Parmesan sauce. Perfect for a comforting homemade meal with a subtle sweetness and smooth texture.
Ingredients extracted via AI
Ingredients
1 kg sweet potato250 g flour1 egg1 ČL salt0.5 PL butter3 PL cooking cream1.5 PL parmesan cheese
Procedure generated via AI
Preheat the oven to 200°C (390°F).
Place the sweet potatoes on a baking sheet and roast for 30 minutes until tender.
Let the sweet potatoes cool, then mash them into a smooth puree.
For every 250g of sweet potato puree, add half an egg and a pinch of salt, mixing well.
Add 30g of flour and knead the dough until it is slightly sticky but holds together firmly.
Shape the dough into a log and cut it into small pieces resembling gnocchi.
Bring a pot of salted water to a boil (using at least 1 teaspoon of salt). Drop the gnocchi in and cook until they float to the surface and are tender.
Meanwhile, prepare the creamy Parmesan sauce: melt 1 tablespoon of butter in a small pan, stir in 3 tablespoons of cooking cream and 1 ½ tablespoons of grated Parmesan cheese. Mix until the cheese melts and the sauce is smooth.
Serve the gnocchi topped with the creamy Parmesan sauce.
When boiling, add the orange gnocchi first, then the purple ones, to avoid the water turning an undesirable color.