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

Bake the sweet potato unpeeled in a 150-degree oven until soft, then peel and mash while still hot.

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.

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.