Sweet potato dumplings with sage butter

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the sweet potatoes and cook covered in plenty of water for about 20 minutes. Drain the sweet potatoes, rinse them under cold water and remove the skin. Press sweet potatoes while still hot through a potato press and let them cool down for 10-15 minutes.

2. 2

   Finely grate the parmesan. Peel and finely dice the shallots. Wash lime hot, grate dry and grate peel. Squeeze 1/2 lime. Stir sour cream, diced shallots, 2-3 tablespoons lime juice and zest until smooth.

3. 3

   Season with salt, pepper and some sugar. Sprinkle the potato mixture with about 1 teaspoon of salt, gradually knead in the egg, 30 g of parmesan and flour with the dough hooks of the hand mixer (if the potato mixture is too soft, knead in spoonfuls of flour, if it is too firm, knead in spoonfuls of water).

4. 4

   Bring plenty of salt water to the boil in a large pot. Form dumplings from the potato mixture with the help of 2 tablespoons and cook in boiling water for 5-7 minutes (dip spoons in water from time to time).

5. 5

   When the dumplings float on top, remove them with a skimmer and let them drip off on a clean tea towel. Wash the sage, dab dry, pluck leaves from the stems and chop coarsely.

6. 6

   Melt butter in 2 pans. Fry the gnocchi for 2-3 minutes while turning them, add half of the sage, fry for another 1-2 minutes, season with salt and pepper. Cut the rest of the lime into slices.

7. 7

   Arrange sweet potato dumplings with a little dip and 1 lime wedge each. Sprinkle with the remaining Parmesan cheese. Add the rest of the dip.

Nutrition Facts

KCAL
770 kcal

CARBS
95 g

FATS
35 g

PROTEINS
18 g