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Fried sweet potato gnocchi with mushrooms and pomegranate

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Ingredients for 4 servings:

  • 1 large sweet potato(s)
  • 55 g Parmesan
  • 1 egg(s)
  • 250 g flour
  • 200 g mushrooms
  • 1 pomegranate
  • Salt
  • 1 tbsp lemon juice
  • 75 g pine nuts

Instructions

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

Pierce the sweet potato and microwave for 10 minutes. Peel, mash, and knead into a dough with Parmesan cheese, egg, and flour, then season well with salt. Shape the gnocchi into rounds (this works best over a fork), place them in boiling water, and simmer until they float to the top. Remove with a slotted spoon. Toast the pine nuts in a pan without oil and set aside. Clean, slice, and fry the mushrooms—dust them with a little flour for better digestibility. Then add the gnocchi to the mushrooms and fry briefly. Finally, toss with lemon juice and pine nuts. Remove the pomegranate seeds from the fruit, add them to the gnocchi, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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