Sweet potato gnocchi
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- Sweet Potato | 1 kg
- Wheat flour | 1 to taste
- Egg | 1 unit(s)
- Cook the sweet potato until it is very soft.
After cooking, mash the potato with a fork or masher and add the egg.
Then add the wheat flour, mixing everything.
Knead the dough well until it releases from your hands.
If you wish, you can add grated Parmesan cheese to the dough.
Too much flour can make the dough tough.
When the dough is ready, remove pieces of it and roll it into a tube with about 1 cm in diameter, on a floured table.
Cut the dough to the size you want (the smaller the better).
At the same time, bring water to a boil with 1 tablespoon of oil and 1 tablespoon of salt.
When the water comes to a boil, start adding the gnocchi for cooking.
Let them cook until they float on the surface.
Remove them as they are cooked.
Taste the gnocchi to make sure they don't taste like flour. If so, let them cook a little longer.
After removing all the gnocchi, drain them in a colander and place them on a refractory.
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