Sweet Potato Gnocchi

Ingredients

• 500 g starchy sweet potatoes
• 150 g flour
• 50 g semolina
• 1 egg
• 1 egg yolk
• Salt
• freshly ground pepper
• nutmeg
• 500 ml milk
• 2 tbsp butter
• 2 tbsp flour
• Salt
• nutmeg
• Pepper
• 150 g Gouda cheese
• 50 g mozzarella cheese
• 4 tbsp butter (in small pieces)
• chopped parsley

Instructions

1. 1.

   Wash the potatoes and boil them in their skins with salted water for about 25-30 minutes. Drain, let steam off, peel, and press through a potato ricer. Mix the resulting mash with flour, semolina, egg, and yolk, seasoning with salt, nutmeg, and pepper.

2. 2.

   Roll the gnocchi dough into long, finger‑thick ribbons and cut smaller pieces from them; shape each piece into a gnocchi, press a pattern with a fork, and cook in simmering salted water until they rise to the surface. Remove with a slotted spoon and drain.

3. 3.

   Melt butter in a saucepan, add flour, and cook until lightly browned. Gradually whisk in milk until a thick sauce forms; stir in the cheese until melted. Season with salt and nutmeg. Place the gnocchi in a greased oven‑proof dish (or four small dishes), pour over the sauce, and bake at 180 °C (350 °F) for about 20 minutes.

4. 4.

   Sprinkle the sweet potato gnocchi with parsley before serving.