Roast the sweet potato in the oven or microwave. Let it rest for about 5 minutes and mash in a bowl.

Add the butter, the flour and the eggs to the sweet potato and mix all the ingredients together until you get a relatively even mixture. Add the rest of the flour and mix everything into a smooth dough.

If the consistency of the dough is too soft, add a little flour.
Cut the dough into four equal parts on a floured working surface. Shape the dough balls into rolls and cut them into gnocchi. Lightly press the Gnocchi with a floured fork to create the typical gnocchi shape.

Bring a pot with plenty of water to boil. Add the Gnocchi when the water starts to boil. Once the Gnocchi rise to the surface, they're done. Take the Gnocchi out of the water with a slotted spoon.

Sautee the Gnocchi in a pan with a little olive oil and season with salt and pepper. Add the 2 tablespoons of Ametlla + 2 Bárbara. Serve and sprinkle with some grated parmesan.

(2 Servings)
  • 2 tablespoons of AMETLLA +2 BARBARA
  • 1 large sweet potato
  • 1 egg.
  • 50g flour
  • 50 gr. butter
  • Grated parmesan cheese
  • Extra virgin olive oil, salt and pepper
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