Gnocchi is Italy’s most beloved dumpling. The name actually comes from the word nocca which can mean knuckles or knot. Sweet potato as its name suggest contains quite a bit of sugar. It’s the sugar that creates this caramelisation process, giving a very pleasing taste to this savoury dish I’m sure you will enjoy.
Grate the Parmesan Cheese finely.
Add olive oil to a hot frying pan.
Add your sweet potato gnocchi (see recipe how to make them here)
Turn them over so they caramelise evenly.
Add the blanched peas.
Add the butter.
Season with pepper (salt optional as cheese and prosciutto are already salty)
Grate the two thirds of the Parmesan cheese, keep tossing as you ad ingredients.
Add the crushed garlic clove.
Deglaze with a swirl of white wine.
Slice or shred the prosciutto and add to frying pan.
Serve immediately and top with the remainder of grated Parmesan cheese.
Crumble some warm riccotta cheese to the gnocchi before serving.
Use chopped chives for garnish.
By Joel Mielle
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