John Myers
Contents
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Ingredients
- 600 g Sweet potato
- 4 stem Marjoram
- 4 stem Sage
- 2 stem Rosemary
- 50 g Parmesan
- 1 Egg
- 250 g Flour
- Salt
- Freshly grated nutmeg
- 2 tablespoon Butter
- Tomatoes
- Pepper from the grinder
- Olive oil
Instructions
- Wash the sweet potato, peel it, cut it into cubes and boil it in salted water for about 20 minutes. Drain the water and mash the potatoes.
- Wash the majoran, sage and rosemary, shake dry and finely chop. Wash tomatoes and cut into small pieces if necessary. Slice or grate the Parmesan.
- Knead the mashed sweet potatoes with egg and some flour using a spatula. Gradually work in the remaining flour. Season with salt and nutmeg. Then chill for about 20 minutes.
- Shape the gnocchi dough into rolls about 2 cm thick on a floury work surface. Cut the rolls into 1.5 cm long pieces. Shape each piece into a ball and press it onto the surface of the ball with a fork, gently rolling it off.
- Then cook the gnocchi in slightly simmering salted water for about 3 minutes.
- Melt some butter in a pan and toss in it with a portion (a quarter) of the gnocchi, herbs and tomatoes. Season with salt and pepper. Repeat this with each serving.
- Drizzle the gnocchi with olive oil and serve sprinkled with Parmesan.
Nutrition
Serving: 100gCalories: 371kcalCarbohydrates: 0.3gProtein: 0.3gFat: 41.6g
