Sweet Potato Gnocchi with Mushroom and Truffle Oil
Ingredients
300 g sweet potatoes
1 tsp truffle flavoured oil
200 g plain flour*
1 egg*
1 tsp olive oil
Pinch of salt
100 g mushrooms, sliced
1 tbsp chopped parsley
10 g butter*
40 ml double cream*
1 tbsp truffle oil
Salt and pepper
Instructions
Step 1.
Wash the sweet potatoes and place on the lined glass dish. Drizzle the truffle flavoured oil over and place in the micro combi oven on 200°C hot air, 600 watts for 15 minutes.
Step 2.
Peel the potatoes and mash with a dough hook. Add the flour, salt, pepper, egg and olive oil and combine.
Step 3.
Beat slowly until a stiff dough forms. Sprinkle the work surface with flour and divide the dough into 4 balls. Shape into sausage sized balls and divide into 2cm pieces with a floured fork.
Step 4.
Roll and flatten into pillow shapes with a fork or teaspoon. Add the gnocchi to a large perforated steam tray. Place in the oven and steam for 20 minutes.
Step 5.
Meanwhile chop the parsley and mushrooms. Sauté the mushrooms in the butter, add the cream, season with salt and pepper and sprinkle with parsley and truffle oil.
Step 6.
Add the gnocchi, mix in and serve.