Ingredients for gnocchi:
- 1kg potatoes
- 1-2 sweet potatoes
- Potato starch
- Salt, pepper
- Fresh dill – optional
Ingredients for the sauce:
- 1 pack of mushrooms – I used shiitake but normal white mushrooms are also fine
- 1 onion
- 1 garlic clove
- Oil for frying
- 2 tbsp chickpea flour – or any other gluten free
Peel, wash and boil normal and sweet potatoes together until soft. Mash them well, e.g. with a potato ricer. Alternatively, cook a bit longer and mash with a fork or potato masher until smooth. In a bowl divide the mash into 4 equal parts, remove one part and top up the empty space with the potato starch. Add the removed part of mash back to the bowl and mix everything well with your hand. The ‘dough’ formed like that is supposed to be quite light and easy to form into little balls, also not stick to your hands. Form little balls the size of a big walnut and make a small dent in each with your finger or the thin end of a wooden spoon. Put them aside ready for cooking.
Boil a large pot of salty water. Turn down the heat to just below boiling point. Add half of the prepared balls, cook them for 10-12 minutes stirring from time to time. Watch the water so it doesn’t boil – this way the surface of the gnocchi will be much smoother. When cooked, fish out the gnocchi with a skimmer; cook the remaining half.
Peel and finely chop onion and garlic, glaze it in a pan on low heat, then add chopped mushrooms. Fry for 5-6 minutes, then add seasoning and a little water – be careful not to make the sauce too runny. Thicken the sauce with the chickpea flour, sprinkle some chopped dill on top – voila! Enjoy!