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1
Peel and slice the sweet potato.
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2
Put the sweet potato in a pot and cover with water.
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3
Cover with a lid and turn on the heat.
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4
Cook until tender and drain.
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5
Place the pot on the heat and evaporate the excess water in the pot.
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6
Mash the sweet potato until smooth.
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7
Stir in the * ingredients.
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8
Allow the mixture to cool.
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9
Add the egg yolk and cake flour.
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10
Combine to make a dough (adjust the amount of the flour to obtain the right texture).
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11
Roll Step 4 into a long sausage shape on a floured surface and cut into small pieces (divide the dough into 2 portions first and it's easier.
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12
Flour all over.
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13
Press a piece onto a fork with your thumb.
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14
Roll out and curl the dough piece (see Steps 14-16 for details).
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15
Boil plenty of water and add a generous amont of salt.
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16
Cook the gnocchi.
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17
When the gnocchi floats to the surface, continue to cook for a further 1-2 minutes.
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18
It is ready!
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19
Drain the gnocchi in a colander.
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20
Slice the garlic and onion thinly.
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21
Cut the bacon into 1 cm widths.
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22
Discard the woody bottom of the maitake mushrooms and separate into small pieces.
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23
Heat olive oil in a frying pan and saute the garlic until fragrant.
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24
Add the onion, bacon and maitake mushrooms and saute further.
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25
Once the vegetables start to sweat, add the gnocchi and butter.
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26
Mix together until the butter is evenly distributed.
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27
Season with salt and pepper.
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28
Transfer into a serving dish.
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29
Sprinkle with grated parmesan cheese and chopped parsley.
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30
Cook the gnocchi and cool in cold water.
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31
Toss in a tablespoon of olive oil.
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32
You can keep this in the fridge for several days.
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33
[How to shape the gnocchi] Flour all sides of sliced gnocchi.
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34
Place a piece on a fork.
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35
Press it with your thumb to indent the back of the gnocchi...
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36
Roll out, curl the gnocchi and remove from the fork, using your thumb.
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37
The indented sides will be on the outside.
