Hands in the dough! Gnocchi is an easy preparation that gets everyone at the table to agree. Try making them beautiful for Christmas Eve dinner by juxtaposing nuances in harmony with each other and interesting textures: soft and colorful dumplings, soft and delicate cream, and crispy leaves. A jubilation to wish each other happy, happy holidays!

PROCEDURE

1. Bring one cup of water two tablespoons fine salt to a boil in a pot with a basket where you will steam the sweet potatoes.
2. Weigh the potatoes, peel and cut them in half.
3. As soon as the water boils, turn the heat down to low and let the potatoes cook until they become soft under the fork. When ready, remove them from the heat and let them cool aside.
4. Now wash the leeks and divide the green leaves from the white stems. Do not throw away the leaves, as they will be used to decorate the dish. They are good to eat.
5. In a nonstick pan, melt the vegetable butter and add the thinly sliced leek and a clove of garlic. Allow to cook on a low flame for a few minutes, until the leek becomes translucent.
6. Once ready, transfer it to the inside of a blender and blend together with the soy cream and black pepper until a coarse-textured cream is obtained, allowing a few slices of leek to remain whole. Set aside.
7. As soon as the potatoes are warm enough, transfer them inside a large boule, where with your hands or a potato masher we are going to mash them to a pulp.
8. Combine the flour with the potatoes and knead until you have a soft and still slightly moist ball.
9. Flour the work surface and prepare a cutting board or large baking pan dusted with flour on which to lay the gnocchi, which should be nicely floured on the outside.
10. Cut out strings of dough to be cut with a knife into equal-sized chunks, which are then to be passed over the rigagnocchi, or to be formed into round goodies with the palms of your hands until you run out of dough.
11. Place a pot of salted water on the stove to boil.
12. Meanwhile, in a nonstick skillet, pour in a splash of oil and cut 3 or 4 leek leaves lengthwise into thin strips, to be browned in the pan for 3 minutes with a pinch of salt and a tablespoon of cornmeal to give crunchiness.
13. Once the water in the pot comes to a boil, throw in the gnocchi and cook them until they come to the surface.
14. Now serve by serving the gnocchi on top of the leek cream, garnishing with the crispy leaves.