Ingredients

Method

• 1 free-range egg, beaten
• 250 g flour
• ½ t grated fresh nutmeg
• Salt and freshly ground black pepper, to taste
• 1 T olive oil
• 3 spring onions, chopped
• 1 red chilli, chopped
• 3 T Italian parsley, chopped
• 1 cup crème fraîche or mascarpone
• 1.5 kg sweet potatoes, cooked and mashed
• 1 T freshly squeezed lemon juice (or more to taste)

Method

Ingredients

Make sure the potato is well mashed. For a softer, textured gnocchi, press the mash through a sieve or ricer.
While the potato is still warm, mix in the egg, flour, nutmeg and seasoning to make a soft, warm dough.
Cover with a tea towel. Break off pieces and roll into small balls. Flatten with your thumb and place on a floured baking tray.
Cook in batches in salted boiling water, until they rise to the surface.
To make the sauce, heat the oil in a frying pan and add the remaining ingredients.
To serve, gently fold the gnocchi into the sauce and eat it straight away.
Click here for a some more ideas for sauces to serve over gnocchi

TASTE’s take:
These home-made dumplings need more patience than time. But a bowl is well worth it.