We all know potato gnocchi but have you tried them made out of sweet potatoes? They are fluffy, sweet and soft, perfect when paired with crunchy bitter leaves like radicchio, lightly braised in butter and served with smoked ricotta.

A recipe by Chef Danilo Cortellini, full of contrast that pairs beautifully well with a glass of fruity Prosecco DOC.

Ingredients

1 SMALL CAULIFLOWER
30 GR OF UNSALTED BUTTER
1 SMALL ONION
2 TBSP FLOUR 00
100 ML CREAM
50 GR OF GRATED GRANA PADANO PDO
1 SPRIG OF ROSEMARY
20 GR TOASTED HAZELNUTS
2 GARLIC CLOVES
2 TBSP EVO OIL
SALT AND PEPPER TO TASTE