Sweet potato dumplings
Today we have a delicious new recipe from @tinastausenschoen for you – sweet potato gnocchi. Prepared in our Adamant® Comfort pan. .
The Adamant® Comfort pan impresses with its excellent non-stick properties and its robust, particularly scratch-resistant coating. This makes the pan ideal for searing meat, roasting vegetables, or gently frying delicate foods. The Fissler Cookstar® base also ensures optimal heat distribution on all types of cooktops.
A true all-rounder – have fun trying it out!
1 hour 15 minutes
Total Time
25 min
Cooking Time
50 min
Preperation Time
Ingredients
| 500 g | floury potatoes |
| 1 | Egg |
| 100 g | flour |
| 1 pinch | nutmeg |
| Salt | |
| 300 g | Cherries |
| 50 ml | Cherry juice |
| 1 tbsp | cornstarch |
| Ghee for frying | |
| Optional | Sour cream, sugar, roasted hazelnuts |
Instructions
Step 1 of 7:
For the Schupfnudeln, boil the potatoes with their skins until soft. Let them cool slightly.
Step 2 of 7:
Peel the potatoes while still warm, press them through a potato ricer, and let them steam completely. Add the egg and flour.
Step 3 of 7:
Season with salt and nutmeg, and knead everything well until an elastic dough is formed. Add more flour if the dough seems too wet.
Step 4 of 7:
On a floured work surface, form the dough into a log and cut off pieces about thumb-width with a knife. Shape these into Schupfnudeln with your hands.
Step 5 of 7:
Bring water to a boil in a large pot and gently cook the Schupfnudeln in portions (the water should not be boiling) until they float to the top. Remove and place on a platter or plate.
Step 6 of 7:
Pit the cherries and place them in a pot, add cherry juice, and bring to a brief boil. Mix cornstarch with some cherry juice and add to the cherries. Simmer for about 4 more minutes until the liquid thickens slightly. Remove from heat and let cool.
Step 7 of 7:
Heat clarified butter in a pan and fry the Schupfnudeln in portions on all sides until golden brown. Serve with the compote and sour cream, and top with hazelnut kernels.
