The sweet potato is the new star of the plates. Very popular across the Atlantic for years, it arrived on French plates a little late. But as the saying goes “Better late than never“, and for once, with the sweet potato, it is really true!
Now all herb cooks are looking for new sweet potato recipes. And for that, the darling of Laury Thilleman is really an expert. His favorite recipe of the moment: Sweet potato gnocchi accompanied by mushrooms and an absolutely exquisite white wine and soy sauce. Here is the recipe!
For around 4 gourmets:
FOR THE DOUGH
600g sweet potatoes
40g of mimolette
100g of maizena
150g flour
1 egg yolk
Salt
Pepper
FOR THE SAUCE
20cl of fresh cream
1 red onion
8 button mushrooms
Salt
Pepper
8cl of white wine
1 tablespoon of soy sauce
10 spring onions
STEPS
Dough
Cook the sweet potatoes for 20 minutes in salted boiling water.
Drain the sweet potatoes and mash them with salt and pepper. Add the grated mimolette, cornstarch, flour and egg yolk.
Form a ball with your dough, cover it and let stand for at least an hour in the fridge.
Prepare your sauce:
Slice the onion, cut the mushrooms into strips and finely chop the chives.
Heat the butter over medium heat in a saucepan. Add the onion then the mushrooms.
Deglaze with white wine. Add the cream and soy sauce. Leave to simmer.
Back to the dough
Once your gnocchi dough is ready, divide it into 4 dough pieces.
Roll the dough pieces on a floured work surface and cut pieces of about 3cm in the shape of gnocchi.
Roll them one by one on a fork to achieve a ridged effect.
Cook your gnocchi for 2 minutes in boiling salted water.
Drain them and brown them in a pan with olive oil. Once grilled, place them on the sauce.
Add slices of mushrooms, a little chives, salt, and pepper.
It’s ready !
For more recipes, go directly to the French chef’s website!
Also to do: The recipe for cheese gougères by Philippe Etchebest will make you melt with pleasure!