Sweet potato gnocchi with rocket salad and gorgonzola sauce

Name: Sweet potato gnocchi with rocket salad and gorgonzola sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 600 g Sweet potatoes; 7-10 Tbsp Salt; 1 egg (size M); 175 g Flour; 250 ml Milk; 200 g Whipped cream; 150 g Gorgonzola cheese; 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp Pepper; 50 g Rocket; 2 TABLESPOONS Butter; 7-10 Tbsp Flour

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

600 g Sweet potatoes
7-10 Tbsp Salt
1 egg (size M)
175 g Flour
250 ml Milk
200 g Whipped cream
150 g Gorgonzola cheese
1-2 TABLESPOONS sauce thickener
7-10 Tbsp Pepper
50 g Rocket
2 TABLESPOONS Butter
7-10 Tbsp Flour

Directions

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
Sprinkle potato mass with approx. 1 teaspoon salt, knead egg and flour with the dough hooks of the hand mixer bit by bit. Form the potato mixture into longish rolls (approx. 2 cm Ø) on a floured work surface and cut into pieces of approx. 1 1/2 cm length.
3
Flatten with a fork. Boil up plenty of salted water in a large pot. Cook gnocchi in 2-3 portions in lightly boiling water for 3-5 minutes. When they are floating on top, remove them with a skimmer and let them drip off on a clean tea towel.
4
Bring milk and cream to the boil. Cut the gorgonzola into small pieces and, except for something to sprinkle, melt in the cream. Stir in sauce thickener, bring sauce to the boil, season with salt and pepper and keep warm.
5
Clean, wash and drain the rocket. Melt butter. Add gnocchi and rocket and toss in the butter for 1-2 minutes, season with salt and pepper. Arrange gnocchi, rocket and sauce on plates and sprinkle with remaining gorgonzola.