Sweet Potato Gnocchi

Chef-girl-OK's Note:

This is from Better Homes and Gardens. It is EXCELLENT served w/ freshly grated parmesan cheese and melted butter. Freezable as well!

• Total Time: 1 hrs 10 mins
• Prep Time: 1 hrs
• Cook Time: 10 mins

Ingredients:

Yield: 96 gnocchi

• 1 1/3 lbs sweet potatoes, peeled and quartered
• 1 cup ricotta cheese
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 2 cups all-purpose flour

Directions:

1. In large saucepan, cook sweet potatoes, covered, in enough boiling salted water to cover for 25-35 minutes (until tender).
2. Drain well; return to same pan. Over low heat, mash potatoes until smooth allowing any extra moisture to evaporate.
3. Transfer potatoes to a large bowl. Stir in ricotta cheese, salt, nutmeg, and 1.5 cups of flour.
4. On a well-floured surface, knead in the remaining .5 cup flour, kneading for 2-3 minutes or until a soft dough ball is formed.
5. Divide into 8 pieces and roll each piece into a 12" long log (1" in diameter).
6. Cut into 1" pieces & w/ a floured finger, make a dimple in the center of each piece.
7. Boil a large pot of salted water. Cook gnocchi, in small batches for 3-4 minutes, or until they float to surface of water (Careful not to overcook).
8. Remove w/ skimmer or slotted spoon & drain on paper towels or tea towel.
9. Cover to warm while making rest of gnocchi.

Reviews

[Chef #1160246]

These Gnocchi are very good. My family loves them. Making them is a very sticky job though. I didn't not weigh my sweet potatoes so I don't know if I started with more than the reciped called for. I just kept adding more flour. They never got less sticky. Once made, I had a huge batch and froze them in a single layer then once frozen I transfered them to freezer bags. They make a great quick meal. My family has done a blind taste test with these vs. store bought gnocchi and mine came up the winner.