Ñoquis de Batata

Description

Homemade sweet potato gnocchi

Ingredients

• 750 g peeled and cut sweet potatoes
• 225 g flour
• 1 egg
• 30 g butter
• salt and pepper to taste

Sauce

• 1 clove garlic
• vegetable broth necessary amount
• 30 g butter
• sage

Salmon

• 20 cc olive oil
• salt and pepper to taste
• 360 g pink salmon

Fried sage

• enough oil to fry
• sage

Crocantes of cheese

• 100 g grated cheese

Directions

1. In a pot place the sweet potatoes and cover with water. Cook until the sweet potatoes are soft, 15 minutes approximately. Drain and purée.
2. Place in a pan to dry on a low heat and add butter.
3. Place in a bowl and add the egg, flour, salt and pepper.
4. Mix with a wood spoon until read to knead.
5. Let the dough rest by 30 minutes in cold.
6. Form very small balls like gnocchi, and dust with flour.
7. In a pot with salty boiling water, cook the ñoquis.

Sauce

1. Chop the sage.
2. Peel and prick the garlic.
3. In a frying pan, melt the butter, sauté sage and garlic.
4. Add the ñoquis to the sauce Finishes and adds broth.

Salmon

1. Slice the salmon into 2 fillets approximately ½ cm of wide each.
2. In a frying pan with olive oil, add the salmon skin side down and fry a few minutes, season with salt and pepper.
3. Set aside.

Fried Salvia

1. In a pot with abundant hot oil, fry the sage leaves, then drain on absorbent paper.

Crocantes of cheese

1. In a hot teflón frying pan, place the grated cheese in small piles, fry of both sides, retire and on the hand with one napkin and a spatula of curve form.

Presentation

1. On a plate, pour the ñoquis with the sauce, on the salmon and fried sage
2. Top with the crocantes of cheese and black pepper.