Sweet Potato Gnocchi with Pistachios

Ingredients

• 300 g waxy potatoes
• 600 g Potatoes
• 2 egg yolks
• 50 g starch
• 150 g semolina (more if needed)
• Salt
• Pepper (freshly ground)
• flour (for dusting)
• 6 tbsp Olive oil
• 50 g chopped pistachios
• 1 pinch freshly grated nutmeg

Instructions

1. 1.

   Wash, peel and steam the potatoes in a steamer basket for about 10 minutes until tender. Then press them hot through a potato ricer and let cool slightly. Mix with egg yolks, starch, semolina, salt and pepper; the dough should be pliable but not sticky. If too soft add more semolina. Divide dough into four parts and roll each into long logs about 3 cm thick. Cut into pieces roughly 2 cm wide.

2. 2.

   Cook gnocchi in plenty of simmering salted water for 6–8 minutes until they rise to the surface. Remove and drain.

3. 3.

   Heat olive oil in a pan, toss in pistachios and drained gnocchi. Serve hot on plates sprinkled with fresh nutmeg.