Recipe

Preparation

1. Preheat the oven to 200 °C top/bottom heat (180 °C convection oven). Wash the sweet potatoes thoroughly, prick them roughly all over with a small knife, place them on a baking tray and bake in the preheated oven for 40-45 minutes (depending on size).
   
   
2. Mash the steamed sweet potatoes with a potato masher, mix with the flour and egg and season with salt, pepper and nutmeg. (If the dough sticks, add a little more flour.) Form the dough into rolls (Ø approx. 3 cm) on a floured work surface without applying much pressure and cut them into 2 cm wide pieces each. Press the pieces into the dough with a fork (alternatively use 2 teaspoons to form small dumplings) and cook in portions for approx. 5 minutes in boiling salted water.
   
   
3. Brush the mushrooms, wash them if necessary, clean them and cut them into quarters. Peel and dice the onion. Wash the parsley, dab dry and chop finely. Cut the gorgonzola into pieces.
   
   
4. Fry the mushrooms and onion in the heated oil for about 5 minutes until golden brown. Add the Gorgonzola and the cream and heat until the Gorgonzola has melted and the sauce has thickened slightly. Season the sauce with salt and pepper.
   
   
5. Arrange the sweet potato gnocchi with the gorgonzola mushroom sauce on plates, sprinkle with the parsley and serve.

Tip:

Before serving, toss the gnocchi in sage and sea salt butter. As a deluxe version, refine the sauce with white wine or sparkling wine.