Sweet potato gnocchi with leek, salami and butter
- 1kg potatoes (dry, old, small..)
- 400gr sweet potatoes
- one egg yolk
- 250gr flour
- 3-4 baby leeks or one normal sized leek
- salami or pancetta
Make the gnocchi:
Bake the potatoes in 200C until they are completely tender (make double sure they are not undercooked). Mash the potatoes while hot (recommended: a specialized tool to mash potatoes that looks like a garlic masher) and add the yolk and flour. Kneed the dough to get a comfortable texture. If it is way too sticky your potatoes had too much water, you may add more flour, but the more you add flour the more the gnocchi will become more of a shpetzle than gnocchi. SO, we have dough, now take a piece and cook it in salted boiling water to check the texture, if they come out good- make gnocchi from all the dough, if they come out like an over cooked potatoes, add flour. To make the gnocchi shape, roll some dough to a long cylinder, and cut to pieces. If you want ‘real’ gnocchi shape, with the ‘slits’ in them, roll each piece on a floured fork. Set aside, with a whole lot of flour, until cooking.
Make the sauce:
Cut the salami to small pieces. Slice the leeks and wash them carefully. In a saucepan, melt the butter and lightly fry the salami. Add the leeks and cook until they are soft, but not colored. Season to taste (remember- the salami is salty).
Cook the gnocchi in plenty of boiling water with salt, until they float+ one min. Transfer the gnocchi to the pan with the sauce, cover them carefully with the sauce, and serve with Parmesan (which is also salty- so mind the salt)