sweet potato gnocchi with a creamy mushroom sauce

Recipe:

ingredients sweet potato gnocchi:

1 kg / 2 lbs sweet poatoes

2 1/2 cups flour

1/2 cup parmesan cheese

2 tbsp ricotta

2 tbsp olive oil

a pinch of salt & black pepper

procedure:

1. preheat oven to 180°C / 360°F

2. poke sweet potatoes a few times with a fork & bake in the oven for 40 minutes

3. scoop the flesh of the sweet potatoes into a mixing bowl. mix in ricotta, parmesan, salt, & black pepper

4. add flour half a cup at a time & knead all very gently until the dough is smooth & easy to handle

5. transfer dough to a clean floured surface & form it into a long, skinny rope-like shape. cut the rope into 2 cm / 1 inch pieces

6. bring a large pot of water to a boil & cook the gnocchi until they rise to the top of the water. drain & place them directly in a hot frying pan with olive oil

7. fry them until they are golden brown on the outside

ingredients creamy mushroom sauce:

300 g / 10 oz mushrooms

2 scallions, finely chopped

handful of parsley

1/2 cup heavy cream

1/2 cup vegetable stock

1 ts flour

a pinch of curry, black pepper, chili powder, & salt

procedure:

1. cut mushrooms into mouth size chunks

2. add olive oil in a large frying pan on high heat, & start cooking the scallions & mushrooms

3. season with curry, chili powder, black pepper, & salt

4. add parsley, flour, vegetable stock, & heavy cream

5. let simmer o medium heat for 5-10 minutes

6. serve with sweet potato gnocchi

7. iss / mange / enjoy!