Sweet Potato Gnocchi
  • Cooking Time: 10
  • Servings: 4-6
  • Preparation Time: 50
  • (local and organic whenever possible)
  • 2 lb sweet potatoes
  • 2/3 cup reduced fat ricotta cheese
  • 1 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp black pepper
  • 1 1/4 lb flour (1 lb for the gnocchi, 1/4 lb for the work surface)
  • 1/4 cup olive oil
  • 1 large thinly sliced onion
  • 3 tbsp butter melted
  • fresh nutmeg to grate on top
  1. Stick the sweet potatoes a few times with a fork and cook 'em for 40-45 minutes (or until tender) in your oven at 425 degrees. At the same time put the onions in an oven safe dish with coat with olive oil and separate the rings. Keep an eye on the onions and stir occasionally until carmelized with browning on the edges. 30 minutes. Set aside onions. Let the potatoes cool slightly (you'll be handling them). Cut them in half and scoop the insides into a bowl (around 2 cups). Add ricotta, salt, cinnamon, and pepper, then mash it all up. Add flour little by little (about 1/2-cup at a time) and stir until a dough forms. Spread 1/4 lb of the flour on your counter or a cutting board, then divide up the dough into fist-size balls until it's gone. Roll each ball into a 1-inch wide coil and cut it into 1-inch pieces. Press a fork into the top of each of the pieces (like you would with, say, peanut butter cookies, but only one direction) to get those traditional gnocchi dents. Add to boiling water and cook for 5-6 minutes. Remove and drain as they float to the top. Toss with onions and grate the nutmeg on top.
I love sweet potatoes and they are so good for you! This recipe is a great base for many fall seasonal veggies. I am experimenting with carmelized onions on this. I may also try a hint of orange marmalade with butter and toasted pecans.