Summary

Ingredients

• 400 g sweet potato (s)
• 3 stems sage
• 50 g parmesan cheese
• 1 egg (s)
• 250 g flour
• salt
• Nutmeg, grated
• 3 tablespoon butter

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Instructions

1. Peel the sweet potatoes, cut them into small pieces and let them cook for about 10 - 12 minutes. Then drain and mash directly.
2. Fold the egg and about 3/4 of the flour into the sweet potato mixture and knead. Gradually add a little flour until the dough no longer sticks too much. Season with salt and nutmeg. Then let the mixture cool in the refrigerator for about 20 minutes.
3. Shape the dough into rolls approx. 3 cm thick on a floured work surface. Cut the rolls into approx. 1 ½ cm long pieces and press them down with a fork.
4. Cook the gnocchi in portions in slightly simmering, salted water for about 3 - 4 minutes until they float on top.
5. Pluck the sage leaves from the stems. Melt the butter in the pan and fry the leaves in it until they are lightly crispy. Add the gnocchi and turn in the sage butter. Spread on plates and serve sprinkled with grated parmesan.