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Temos 32 anos e para além de partilharmos o mesmo lar, partilhamos ainda outra paixão: Comida! Adoramos cozinhar, comer e sonhamos com tudo o que há ainda por experimentar e criar. Pouco a pouco esperamos que se juntem nesta aventura por entre tachos e panelas.

Venham acompanhar-nos nesta deliciosa aventura!

For the winter table: sweet potato gnocchi with roasted vegetables

It was on my honeymoon that I was completely surprised by this delicacy! On a full moon night they gave us to try some delicious gnocchi. I immediately had a crazy urge to try this at home.

Well, recently I put my hands to work and the result was spectacular. She loved it, and so did I! Although it does give some work to do, this is the kind of product that we can save for later on the freezer and that can be matched with several combinations. We tried it with cherry tomatoes and asparagus, try you too!

Ingredients (6 people)


1 large potato (about 350g) 1 large sweet potato (about 350g) 300g of spelled flour 1 large egg Salt and pepper to taste Side dish: 1 carton of cherry tomato 1 bunch of asparagus ½ onion 3 cloves of garlic Parmesan cheese to taste Salt, pepper and olive oil to taste Preparation

Start by cleaning the potatoes well and place them to cook on a pot of water, if you are in a hurry you can cut the potatoes in small cubes, otherwise choose to bake the whole potatoes with skin. One of the tricks to make the recipe run smoothly is for potatoes to absorb as little water as possible. While the potatoes are cooked prepare the tomatoes and asparagus by cutting them into small pieces, place the vegetables on a tray together with the finely chopped onion and garlic and bring them to the oven, seasoning with salt and pepper and olive oil, for 45 minutes at 175 ° C to make them well caramelized. When the potatoes are ready, drain the water and dry the potatoes well. Remove the skin and use a fork to crush the potatoes. Add the flour and incorporate well into the potatoes. Then add the egg yolk, the salt and pepper and mix everything again. If necessary add more flour so that the mixture is well-bonded. Reserve the dough, and sprinkle the surface with flour. Divide the dough into three equal parts (if you are making the recipe for two people you can freeze the other two parts of the dough!) and extend each one into a long roll. With the aid of a floured knife cut the rolls into pieces of about 3cm. With the help of a fork gently press the gnocchi so that they obtain the desired shape. As you cut them, place them on a tray dusted with flour. Take a large pot on the fire. When the water begins to boil begin to put the gnocchi in the pan. Do not put them all at once otherwise they will end up sticking to each other. Wait for 1 or 2 minutes and once cooked they will start to rise to the surface of the water. Then remove them from the water and place them in a bowl with ice cold water to stop the cooking. To serve, place the gnocchis on the plate with the vegetables and grate Parmesan cheese on top!

It required some effort, but the result is fantastic!


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