Health & Recipes

Black Olive aka Mark Olive whips up in his Melbourne Restuarant kitchen Sweet Yam Gnocchi with Cream and Onion, parsley sauce.

Degree of difficulty: Medium
Preparation time: 20 minutes

Cooking time: About 30 minutes.

Gnocchi
500g Potato (mix of sweet potato and white potatoes)
3 eggs
6 teaspoons parmesan cheese
1 teaspoon of salt
1 teaspoon pepper
1 teaspoon of ground nutmeg
1 teaspoon of Bush mint (finely chopped)
1 kilo Plain flour

Sauce
½ cup onion (sliced)
cup of white wine (dry or sweet)
3 dessert spoon of parsley
pinch of salt
½ dessert spoon nutmeg
1 cup of thickened cream
cracked pepper

Boil the sweet potato and white potato and mash once cooked.
Let mash cool for four to five minutes
Once it is mashed into a smooth texture add 3 eggs and mix together until it mixes into a runny consistency.
Add condiments into the mash and mix through.
Slowly add and mix through the flour. Knead and mix flour through until you get a soft dough.
Until mixed get a small strip of dough and roll out to about 3-4cm in diameter. Chop strip into about 2-3 cm pieces.

Cook Gnocchi in 1 litre of water that has a bit of salt for around 5 minutes, or until Gnocchi floats.

Sauce
Place onions in a pan with some olive oil and let them sweat for a few minutes, add the cup of wine, parsley salt and nutmeg, and toss around. Place the cup of cream in the mixture and let it boil for a minute or two. Add a twist of cracked pepper. Then add the gnocchi into the sauce, fold it through so the sauce covers the gnocchi and then serve with a garnish of shaved parmesan.