Sweet potato gnocchi with roasted parasol and oyster mushrooms, Parmesan, and sage

Name: Sweet potato gnocchi with roasted parasol and oyster mushrooms, Parmesan, and sage
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 4 SERVINGS
Ingredients: 650 g sweet potato; 150 g quark; 2 pcs egg yolk; 150 g wheat flour; 20 g salt; 2 g freshly ground pepper; 10 g garlic; 1 pc shallot; 100 g butter; 50 ml olive oil; 10 g fresh sage; 50 g Parmesan cheese; 5 g chives; 250 g wild mushrooms; 250 g mushroom

4 SERVINGS

Buy all ingredients right below the recipe

Ingredients

650 g sweet potato
150 g quark
2 pcs egg yolk
150 g wheat flour
20 g salt
2 g freshly ground pepper
10 g garlic
1 pc shallot
100 g butter
50 ml olive oil
10 g fresh sage
50 g Parmesan cheese
5 g chives
250 g wild mushrooms
250 g mushroom

Steps

1
Bake the sweet potato unpeeled in a 150-degree oven until soft, then peel and mash while still hot.
2
Add the egg yolk and the mashed quark, season with salt and pepper, and gradually add the flour until it just comes together. Do not knead for too long, as it will become rubbery.
3
Let it rest for at least half an hour, then form a snake about 2 cm in diameter, slice into bite-sized pieces, and cook in salted water for a few minutes.
4
Clean the mushrooms. Put the butter and olive oil in a pan, and when hot, fry the sage leaves in it.
5
Remove the sage, add the sliced mushrooms to the fat, and sauté them without salting. Then add the crushed garlic and finely chopped onion, sauté them slightly, and season with salt and pepper. Finally, toss in the cooked gnocchi and serve with Parmesan, sage leaves, and chives.
6
Can be made with any type of mushroom. It will be gluten-free with potato flour, but can also be made with wheat flour. The gnocchi can be prepared in advance and frozen; it keeps well frozen for a long time.

Pataky Péter

Péter enjoys exploring the world's thousand-flavored playground alongside classic Hungarian dishes. Currently, he utilizes his knowledge as a chef, restaurant consultant, in cooking shows, and as a co-owner of a sous vide meat processing plant. Taste his delicacies!