Gnocchi and minced meat pan with sweet potatoes

Ingredients for 4 servings:

• 500 g sweet potatoes
• 4 tbsp olive oil
• 200 g cherry tomatoes
• 1 onion(s)
• 1 clove(s) garlic
• ½ bunch coriander or parsley, flat
• 500 g minced lamb or minced beef or mixed
• 400 g gnocchi, homemade or from the refrigerated section
• salt and pepper
• 1 tbsp tomato paste
• 2 tsp harissa paste
• 250 ml vegetable broth, chicken broth, beef broth or mixed
• 100 g sour cream
• 1 lime(s), squeezed
• e.g. chili flakes
• e.g. feta cheese or mozzarella

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Peel, wash, and dice the sweet potatoes. Heat a wok or large nonstick frying pan. Add 2 tablespoons of olive oil and fry the sweet potato cubes for about eight minutes, turning occasionally. Wash, trim, and halve the cherry tomatoes. Peel the onion and garlic clove and finely dice both. Rinse the coriander or parsley, shake dry, and chop the leaves. Remove the sweet potato cubes from the wok or pan and set aside. Heat 2 tablespoons of olive oil in the hot pan and fry the minced meat until crumbly. Add the onion and garlic cubes and the gnocchi and fry for about two minutes. Stir in the halved cherry tomatoes and season with salt and pepper. Add the tomato paste and harissa paste and sauté briefly. Pour in the stock(s), stir in the sour cream, and bring to a boil. Fold in the sweet potato cubes. Season with salt, pepper, and lime juice or a little lime zest. Serve with chopped cilantro/parsley, chili flakes, and a few cubes of feta or mozzarella, if desired. Serve with fresh flatbread or baguette and a fresh leaf salad, perhaps with olives. Note: The sour cream doesn’t have to be stirred in; it can also be served separately.