For us Gnocchi are like Pasta and we serve them very often. But this time I didn´t use normal potatoes but we decided to take Sweet Potatoes to get a special spice to it. Unfortunately they were not looking that beautiful this time due to my growling stomach. But hey main thing is about the taste so here we go 😉

Ingredients for 4 servings

• 300 g sweet potatoes

• 100 g usual potatoes

• 4 tablespoons starch

• 30 g semolina

• 60 g flour

• 2 teaspoons salt

• ½ teaspoons pepper

• 1 kg chanterells or wild mushrooms

• 2 cloves garlic minced

• herbs as you like

• vegetable oil

For the salad:

• (lamb´s) lettuce

• 2 pears

• cucumber

• some sweet tomatoes

• 4 tablespoons sweet mustard

• 2 tablespoons vegetable oil

• some oats drink and some apple juice

• mixed herbs as you like

• salt & pepper

First of all you need to slice the potatoes and boil them until they are well-done. In a large bowl, mash the potatoes with a ricer and add starch, semolina, salt and pepper. Using wooden spoon, stir in 2 cups of the flour. Stir in enough of the remaining flour, 1/4 cup at a time, to make soft sticky dough that pulls away from side of bowl but still sticks to spoon and fingers.

On a well-floured surface and with floured hands, roll dough into log; divide into quarters. Gently roll and shape each quarter into a rope. With sharp knife, cut each rope diagonally into 2 cm pieces.

In a large pot of boiling salted water, cook gnocchi until floating, about 3 – 5 minutes.

In the meantime heat the oil in a large skillet and garlic and herbs. Stir in mushrooms, and cook until mushrooms are tender, about 2 minutes. In the same pan add gnocchi; cook, tossing occasionally, until golden, about 5 minutes.

For the salad take some lettuce´s leafs, slice them and chop cucumber, tomatoes and pears. Ju

Merken