This delicious recipe for sweet potato gnocchi combines the aromas of sweet potatoes with the nutty notes of chestnut and manioc flour. Easy to prepare and versatile in seasoning, the gnocchi can be perfectly refined with various spices and fresh garden herbs. Served with a hint of phenolio, this dish is a real treat for the palate and can be enjoyed as a main course or as a side dish. Whether for a leisurely dinner or a festive meal, these gnocchi are always an excellent choice.
Done in: 60 minutes
Süßpotato gnocchi
A delicious and nutritious dish for every occasion
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People1
hourIngredients
400 g< /span/span> Süßkartoffel
60 g Chestnut flour
60 g Manioc flour
PHENOLIO
Word of your choice
Preparation
- Wrap the sweet potato in aluminum foil and bake at 185°C for approx. 45 minutes or until soft.
- Place the inside of the sweet potato in a bowl with a spatula.mash the inside of the sweet potato in a bowl with a fork and mix with the spices and flour to form a smooth dough.
- Form small gnocchi from the dough and cook in boiling salted water until they reach the
surface. - Top the gnocchi with phenolio and fresh garden herbs.
Recipe video
Artgerechte Food Facts
Süßpotatoes are rich in vitamins and minerals, especially vitamin A, vitamin C and manganese. They also contain a lot of fiber, which aids digestion. In addition, they have a low glycemic index, which makes them a good choice for blood sugar control.
