Sweet Potato Gnocchi with Garlic and Butter Sauce

Sweet Potato Gnocchi with Garlic and Butter Sauce

This sweet potato gnocchi has a gentle sweetness. When it is mixed with garilc and butter sauce it is amazingly tasty.
I added seasonal maitake mushrooms.

Ingredients: 2-3 servings

Sweet potatoes (peeled)
300 g
a pinch
*Cinnamon powder
a small amount
a small amount
Egg yolk
Cake flour
about 100 g
Olive oil
1 tablespoon
1 clove
Maitake mushrooms
1/2 packet
2 rashers
20 g
Salt and coarsely ground pepper
to taste
Parmesan cheese
as required
Fresh parsley
as required


1. Peel and slice the sweet potato. Put the sweet potato in a pot and cover with water. Cover with a lid and turn on the heat.
2. Cook until tender and drain. Place the pot on the heat and evaporate the excess water in the pot.
3. Mash the sweet potato until smooth. Stir in the * ingredients.
4. Allow the mixture to cool. Add the egg yolk and cake flour. Combine to make a dough (adjust the amount of the flour to obtain the right texture).
5. Roll Step 4 into a long sausage shape on a floured surface and cut into small pieces (divide the dough into 2 portions first and it's easier.
6. Flour all over. Press a piece onto a fork with your thumb. Roll out and curl the dough piece (see Steps 14-16 for details).
7. Boil plenty of water and add a generous amont of salt. Cook the gnocchi. When the gnocchi floats to the surface, continue to cook for a further 1-2 minutes. It is ready!
8. Drain the gnocchi in a colander.
9. Slice the garlic and onion thinly. Cut the bacon into 1 cm widths. Discard the woody bottom of the maitake mushrooms and separate into small pieces.
10. Heat olive oil in a frying pan and saute the garlic until fragrant. Add the onion, bacon and maitake mushrooms and saute further.
11. Once the vegetables start to sweat, add the gnocchi and butter. Mix together until the butter is evenly distributed. Season with salt and pepper.
12. Transfer into a serving dish. Sprinkle with grated parmesan cheese and chopped parsley.
13. Cook the gnocchi and cool in cold water. Toss in a tablespoon of olive oil. You can keep this in the fridge for several days.
14. [How to shape the gnocchi] Flour all sides of sliced gnocchi. Place a piece on a fork.
15. Press it with your thumb to indent the back of the gnocchi...
16. Roll out, curl the gnocchi and remove from the fork, using your thumb. The indented sides will be on the outside.

Story Behind this Recipe

I was given a lot of sweet potatoes and had to use them up.