Homemade gnocchi in a comforting cream: Andrea Boueiz's recipe is perfect for winter.
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Preparation 60 min
Cooking time 5 min
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Portions
2 people
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Difficulty
Medium
Ingredients All ingredients
- For the gramsnocchi:
- 300 grams sweet potatoes (2 medium)
- 100 grams potatoes (1 small)
- 1 egramsgrams yolk
- 1 teaspoon salt
- 60 grams flour
- For the sauce:
- 50 grams butter
- 100 grams peas
- 1 teaspoon salt
- For the gramsarnish:
- 30 grams blue cheese of your choice (Roquefort, Gorgramsonzola or the local Creamy blue from Dry and Raw)
- 5 grams tarragramson leaves
- 5 grams dill leaves
- 5 grams mustard leaves or mint.
Preparation Sweet potato gnocchi with blue cheese by Andrea Boueiz
- Wash the potatoes and place them on a baking sheet. Bake for about 30 minutes at 200°C until the inside is very tender.
- Peel the potatoes while they're hot and pass them through a fine potato ricer.
- Add the egg yolk and salt and mix well.
- Add the flour and stir with a spoon just until the flour is incorporated (do not overmix).
- Transfer to a piping bag and let rest in the refrigerator for 30 minutes.
- Prepare a pot of salted water and bring it to a boil.
- Take the piping bag and, using a knife, squeeze and cut the dough directly into the water to form small dumplings. Once the gnocchi float, drain them and set aside in a bowl.
- In a small saucepan, melt the butter with the peas, cook for 2 minutes.
- Add the gnocchi, a pinch of salt, and a little of the gnocchi cooking water. Cook for 1 minute until you have a creamy sauce.
- Serve in a deep plate, scatter pieces of blue cheese on top and finish with fresh herbs. Serve immediately.
Sweet potato gnocchi with blue cheese by Andrea Boueiz
-
Preparation 60 min
Cooking time 5 min
-
Portions
2 people
-
Difficulty
Medium
Ingredients All ingredients
- For the gramsnocchi:
- 300 grams sweet potatoes (2 medium)
- 100 grams potatoes (1 small)
- 1 egramsgrams yolk
- 1 teaspoon salt
- 60 grams flour
- For the sauce:
- 50 grams butter
- 100 grams peas
- 1 teaspoon salt
- For the gramsarnish:
- 30 grams blue cheese of your choice (Roquefort, Gorgramsonzola or the local Creamy blue from Dry and Raw)
- 5 grams tarragramson leaves
- 5 grams dill leaves
- 5 grams mustard leaves or mint.
