Gnocchi in a different way
Discover our latest recipe "Sweet potato gnocchi with a creamy sage cabbage" and surprise your loved ones with this delicious dish.
The main ingredients for Gnocchi are potatoes and flour as well as the other egg and salt. In our recipe we combine sweet potatoes with spicy Wirz and the well -scented taste of sage. Sweet potatoes have become more and more well -known in this country in recent years and are particularly appreciated because of their diversity. Try our hearty creation that gives our Sirocco vegetable bouillon an exquisite note.
Did you know?
Sweet potatoes, also known as batatas, originate from Central America. In Europe, they are mainly grown in warmer countries such as Spain and Portugal. They are only distantly related to our potatoes and, unlike potatoes, belong to the bindweed family.
SWEET POTATO GNOCCHI
WITH CREAMY SAVOY CABBAGE AND SAGE
Serves 4 / Preparation time: 1 hour / Baking time: 40 min.
| INGREDIENTS: | |
| 2 | sweet potatoes (approx. 500 g) |
| 125 g | Ricotta |
| 1 | egg |
| 200g | flour |
| 50g | grated Parmesan |
| 1/4 tsp | Salt |
| 8 | sage leaves |
| 50 g | walnut kernels |
| 1 | clove of garlic |
| 150 g | leek |
| 400 g | savoy cabbage |
| 1 tblsp | butter |
| 2,5 dl | Sirocco vegetable bouillon |
| 200 g | light cream for sauces (25% fat) |
| salted water, simmering | |
| 50 g | butter |
| 20 g | walnut kernels |
| 12 | sage leaves |
PREPARATION:
Gnocchi dough: Preheat oven to 200° C. Use the tip of a sharp knife to prick the sweet potatoes in several places and place on a baking sheet lined with baking paper. Bake in the lower half of the oven (top/bottom heat) for approx. 40 mins. Switch off the oven, let sweet potatoes cool in the oven.
Gnocchi: Peel the sweet potatoes and pass through a potato ricer or food mill into a bowl. Fold in ricotta, egg, flour, Parmesan and salt. Mix with a kitchen stirring spoon to form a sticky dough. (Do not mix too long, otherwise the dough will become increasingly sticky). On a generously floured surface, form small amounts of dough into finger-thick ropes. Cut into approx. 2 cm pieces and place on a well-floured baking tray.
Sauce: Roughly chop the sage, walnut kernels, and garlic, then, puree in a food processor to a fine paste. Finely slice the leek and savoy cabbage. Heat the butter in a wide, non-stick frying pan, briefly saute the sage and walnut mixture, add the leek and savoy cabbage and cook for about 10 min. Pour in the vegetable stock, simmer for about 10 min. Stir in the cream, simmer for approx. 5 min.
Gnocchi: Cook the gnocchi in simmering salted water for about 3 min. Carefully remove with a slotted spoon, add to the savoy cabbage and mix gently.
Garnish: Heat the butter in a small pan until it foams. Coarsely chop the walnuts, add together with the sage leaves and fry for about 2 min. until the sage leaves are crispy and the butter has a nutty aroma. Serve the gnocchi with the savoy cabbage, top with the garnish.
Exklusiver Sirocco-Tipp: You can use starchy potatoes instead of sweet potatoes.
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