Sweet potato gnocchi

Cut the sweet potatoes into 2cm thick pieces and peel them. Add salt to boiling water and boil the sweet potatoes. Once the bamboo skewers are soft enough to sting down (approximately 18 minutes), throw away the hot water. Put the drained pot over high heat to allow the powder to be wiped off.

Pick the sweet potatoes from [1] while they are hot. Add eggs to the sweet potatoes after lining, then add the flour and Parmesan cheese, and mix gently with a rubber spatula.

Once the dough is ready, remove it on a table with extra flour and knead it while adding salt and pepper. Spread it into a stick shape about 2cm in diameter and cut it into a thickness about 1.5cm in width.

Boil plenty of water in a pot and add salt. Once it boils, add the gnocchi from [3] and boil it. The recommended boiling time is about 1 minute, and if it floats, take it out.

Put the fresh cream in a frying pan, heat it over high heat, add the gnocchi and butter from [4] and mix gently. When the foam gets bigger and simmering, add the Parmesan cheese and cook for about 2 minutes. Finish with parsley and sprinkle it with a finishing touch.