An idea came into my head, when I noticed the new 101 cookbook rss feed for making “gnocchi like an italian grandmother.” Why not make a sweet potato (otherwise known as kumara) version? Of course, I’ve seen versions with mushroom and others with pumpkin, but hadn’t seen this little beauty used yet!

With the sweet potato in mind, a sauce was needed to go with it. Something simple is really required as it’s a very filling dish, so the stock with a drizzle of truffle oil is ideal.

Serves:

• At least large 10 serves

Ingredients:

Gnocchi:

• 910 grams potatos
• 1/4 cup egg, lightly beaten
• 2.5 cup flour
• pinch salt

Sauce:

• 25 grams onion diced fine
• massel vegetarian chicken-style stock
• pinch pepper
• (optional) pinch cheddar cheese and parmesan
• drizzle truffle oil

Instructions:

Gnocchi:

1. Boil the sweet potato (skin removed and diced) in salted water, until soft.
2. Keep the water but mash the sweet potato seperately.
3. Cool the potato and combine the flour and egg. Do not play with the dough for too long.
4. Roll into a sausage and cut into small pieces.
5. Dust the flour on top, reheat the water and boil.

Sauce:

1. Saute onions in pot and add stock with water.
2. Add gnocchi to plate and add sauce, add cracked pepper, cheese and drizzle truffle oil.