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Mustard Sweet Potato Gnocchi

Main course Vegetarian

Ingredients
Makes 6–8 servings

1.5 kg sweet potatoes
400 g 00 flour (or all-purpose flour)
50 g mustard seed flour
A pinch of salt
50 g Parmesan cheese, grated
2 egg yolks
100 g butter (for the sauce)
Salt and pepper (for the sauce)
6 sage leaves (for the sauce)
100 g Gorgonzola cheese (for the sauce)
100 ml late-harvest Furmint wine (for the sauce)
Optional: 200 ml cooking cream (for the sauce)
Grated Parmesan (for serving)

Preparation

Cook the sweet potatoes in their skins until tender. Transfer them to a baking tray lined with parchment paper and dry them in an oven at 120–140°C for about 10–15 minutes. Once cooled, mash the sweet potatoes using a potato masher.

Combine the mashed sweet potatoes with the flours, egg yolks, salt, and grated Parmesan cheese. Knead into a smooth dough.

Divide the dough into six portions. On a floured surface, roll each portion into finger-thick ropes. Cut the ropes into small pieces about the size of your little finger. Shape each piece using a gnocchi board or the back of a fork. Place the raw gnocchi on a floured surface.

Prepare the sauce by melting butter in a pan. Add fresh sage leaves, season with salt and pepper, and add the Gorgonzola cheese.

Bring a large pot of salted water to a boil. Cook the gnocchi in batches; once they float to the surface, cook them for an additional 1–2 minutes. Using a slotted spoon, transfer the gnocchi into the sauce pan. Pour in the wine and simmer for a few minutes, allowing the gnocchi to caramelize slightly on the bottom of the pan.

Serve hot, generously topped with grated Parmesan cheese.

Follow along with the video to see the full preparation!

Recipe courtesy of the Ízzel-lélekkel gastroblog author.

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