- 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)
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
These home-made dumplings need more patience than time. But a bowl is well worth it.