Gastronomixs

Sweet potato gnocchi

An Italian potato preparation that works just as well with steamed sweet potatoes.

Creation by Bas van Kranen, Bord’Eau*, Amsterdam, the Netherlands.

Sweet potato gnocchi

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Ingredients

200

g

milk

100

g

butter

100

g

flour

200

g

egg

500

g

sweet potato purée, without any additions

100

g

Parmesan cheese, grated

 

 

salt

5

leaves

gelatin

Preparation method

  • Bring the milk and butter to the boil and add the flour.
  • Cook the mixture and take off the heat.
  • Fold in the eggs to create a type of choux pastry.
  • Add the grated cheese, sweet potato purée, and the gelatine and season to taste with salt.
  • Spoon the mixture into a piping bag and allow to cool completely.
  • Pipe strips onto cling film, freeze, and cut into pieces.
  • Poach the gnocchi in chicken stock or water seasoned with salt.

Serving suggestions

  • As part of a main course with grated Parmesan cheese, olive oil, and fried sage leaves.
  • As a component with poached fish with beurre blanc.

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