Sweet Potato Gnocchi

Sweet Potato Gnocchi
4.5 from 2 ratings
Fill 202 Print
I love gnocchi, and the process of making it is very therapeutic. This recipe incorperates your favorite potato into a pasta! Feel free to get creative with the sauce!
Servings
6
servings
Ingredients
  • 2 pound red skinned sweet potatoes
  • 12 ounce ricotta cheese, drained
  • 1 cup parmesan cheese
  • 2 cup flour
  • 1/2 teaspoon nutmeg
  • 2 tablespoon brown sugar
Directions
  1. Bake sweet potatoes until soft. About 40 minutes. Peel and presss through a food mill or ricer.
  2. Add ricotta and parmesan cheese and stir to combine. Add brown sugar, 2 teaspoons salt, and nutmeg and combine. Mix in flour, about 1/2 cups at a time, until a soft dough forms.
  3. Turn dough out onto floured surface and divide into 6 equal pieces. Roll each piece between palms into a 20 inch long rope, sprinkling with flour as needed if too sticky. Cut each rope into 20 pieces with a bench scraper. Roll each pieace over a fork to indents. Transfer to a baking sheet.
  4. Cut the rolls into 1-inch pieces. Press each piece with a fork to make an indentation, then spread out on a cutting board or table to dry, about 20 minutes.
  5. Bring a large pot of salted water to a boil, add gnocchi a few at a time and remove them with a slotted spoon as they rise to the surface, draining them well.
  6. Toss the gnocchi in butter and top with parmesan.
Recommended