JRDN Sweet Potato Gnocchi

Sweet Potato Gnocchi

(Makes about 45 gnocchi)

• 2 pounds sweet potatoes

• 2 egg yolks

• ¼ teaspoon nutmeg

• Kosher salt to taste

• ¾ cup ricotta cheese, drained

• 1 cup flour, plus more for dusting

• Butter for cooking

Preheat the oven to 325 degrees. Prick the sweet potatoes all over with a fork and arrange on a baking sheet. Roast for 45 to 60 minutes, until the flesh is tender enough to be scooped out with a spoon.

Scoop out the warm flesh and pass it through a ricer onto a clean baking sheet. Return to the oven for 10-15 minutes to dry out. Let the puree cool slightly, then transfer it to a food processor and puree with the egg yolks, nutmeg and the salt.

In a large mixing bowl, gently fold the sweet potato puree into the ricotta. Then mix in the flour, adding a little at a time until the mixture just forms a light dough that holds together. Do not overwork the dough or add too much flour, or the gnocchi will be tough.

Lightly flour a clean work surface. Divide the dough into three even portions, and working with one at a time, roll each piece into a rope that is 1 inch in diameter. Cut the ropes into 1-inch pieces, and use the back of a fork to roll each piece onto itself and create grooves.

Bring a large pot of salted water to a boil. Cook the gnocchi until they float, 2 to 2 ½ minutes. Drain and transfer to a plate.

When ready to serve, heat a large, nonstick sauté pan over medium-high heat. Add enough butter to coat the bottom of the pan. Add gnocchi in batches not to overcrowd the pan, lightly brown each side, and serve.

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  3. Seasons 52′s Chicken Skewers
  4. Museum Cafe’s Mexican Shrimp & Grilled Papaya Salad
  5. Jimmy O’s Award-Winning Chili

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Posted by Staff on Dec 12, 2013. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can skip to the end and leave a response. Pinging is currently not allowed.

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