Sweet Potato Gnocchi with Creamy Mushroom Sauce

Ingredients

• 500 grams sweet potato
• 150 grams flour
• 1 teaspoon salt
• 1 tablespoon olive oil
• 300 grams mixed mushrooms
• 2 cloves garlic, minced
• 200 ml plant-based cream
• 50 grams grated Parmesan cheese (optional)
•  Fresh parsley for garnish

Instructions

1. 1 Preheat the oven to 200 degrees and bake the sweet potatoes for about 45-50 minutes until soft.
2. 2 Let the potatoes cool, peel them and mash them with a fork. Mix in the flour and salt until a dough forms.
3. 3 Roll out the dough on a floured surface and cut it into small gnocchi. This is the moment you can say, 'I'm making my own gnocchi!' - well done!
4. 4 Cook the gnocchi in a large pot of salted water until they float to the surface. Then remove them from the water with a slotted spoon.
5. 5 Heat the olive oil in a large skillet and sauté the mushrooms until golden brown. Add the garlic and sauté for a few more minutes.
6. 6 Add the cream and let simmer for a few minutes until the sauce thickens. Add the gnocchi and mix well to coat them with the sauce.
7. 7 Serve with grated Parmesan cheese and fresh parsley. Bon appétit!