Ingredients

The following ingredients have 4 Servings
  • 2 cups floury potatoes
  • 4 cups Sweet potato
  • 2 egg yolks
  • 0.333 cup Corn starch
  • 1 cup Semolina (more if required)
  • flour (for the work surface)
  • 6 Tbsps olive oil
  • 0.5 cup Pistachio (chopped)
  • 1 pinch ground Nutmeg

Instruction

  • Steam the potatoes and sweet potatoes for 10 minutes then put them through a potato ricer whilst hot and leave to cool for a few minutes.
  • Stir in the egg yolks, cornflour, semolina, salt and ground black pepper to the potatoes. The dough should easy to shape but not sticky. If it is too soft add a little more semolina.
  • Separate the dough into 4 pieces and roll into a long sausage shape approx. 3 cm in diameter. Then cut into pieces approx. 2 cm long.
  • Cook the gnocchi in sufficient simmering water for 6-8 minutes until they float to the top. Remove from the water and drain.
  • Heat the oil in a pan and fry the pistachios and the gnocchi. Serve hot garnished with ground nutmeg.