Sweet Potato Gnocchi:
2 large sweet potatoes
1-2 egg yolks
2 tablespoons Ricotta (or quark)
2 tablespoons Parmesan
2 tablespoons rice flower
2 tablespoons tapioca flower (arrowroot)
Mix together to a dough, let it rest in the refrigerator (about 1 hour), then roll it into a thick snake, which you can cut into gnocchi shapes (slightly press the backside of a fork onto it), then gently drop them into boiling water (slightly salted) and fish them out, as soon as they rise to the surface of your big saucepan.
Once the water is drained, you can add them gently to the pan mixture:
In a big frying pan, in hot oil and butter, fry:
1 big red onion
200 g mixed mushrooms
100 g peeled hazelnuts
sage
salt, pepper
After having added the gnocchi and gently fried everything, I crumbed
2-3 tablespoons blue cheese over it
and covered with a lid, the cheese melted.
Serve with
chives or lemon thyme or sage leaves.
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