Potato Gnocchi with Sweet Potatoes

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Ingredients

600 g	floury potatoes, peeled
350 g	sweet potatoes, peeled
80 g	flour
110 g	corn starch
2	egg yolks
	salt
	nutmeg
	olive oil

Method

Preparation time: ca. 30 min / Cooking / Baking Time: ca. 1 hr 10 min / Grade of difficulty: easy / Calories per portion: n/a

Steam all the potatoes in a steamer pot for 50 minutes until tender. Transfer in a sieve and leave until the steam has evaporated.

Press the potatoes through a potato ricer into a bowl. Add the corn starch and the flour. Knead until well combined. Knead in the egg yolks and season with salt and nutmeg.

Shape the dough to 1 cm thick rolls and cut off the gnocchi, approximately 2*1cm in size.

Bring slightly salted water to the boil with a shot of olive oil. Cook the gnocchi for approximately 2-5 minutes, until they rise to the surface. Take out with a slotted spoon, drain and serve while still hot.

Goes well as a vegetarian main dish with a tomato or mushroom sauce or as a starter just tossed in melted butter and sprinkled with Parmesan cheese.