Sweet Potato Gnocchi

Serves: 4

Prep Time: 30 minutes

Cook Time: 5 minutes

Ingredients

• 400g sweet potato puree (sous vide)
• 250g (1 3/4 cups) all-purpose flour (adjust if necessary)
• 1 egg
• 125ml (1/2 cup) grated Parmesan
• 30ml (2 tbsp) butter
• A few fresh sage leaves (optional)
• Salt and pepper to taste
• Additional Parmesan for garnish

Preparation

1. In a large bowl, mix the sweet potato puree with the egg and Parmesan. Gradually add the flour until the dough is soft but not sticky (adjust the amount of flour if necessary).
2. On a lightly floured surface, divide the dough into several portions and roll each portion into a sausage about 2 cm thick. Cut each sausage into 2cm pieces to form the gnocchi.
3. If desired, roll each gnocchi on the back of a fork to create ridges (optional).
4. Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface (about 2 to 3 minutes). Drain the gnocchi.
5. In a large skillet, melt the butter over medium heat, add a few sage leaves (optional), then sauté the gnocchi in the melted butter for 2 to 3 minutes until lightly browned.
6. Season with salt and pepper to taste. Serve warm, garnished with additional Parmesan cheese.