Recipe by Keeferop
This is from Better Homes and Gardens. It is EXCELLENT served w/ freshly grated parmesan cheese and melted butter. Freezable as well!
Top Review by tinakyoung
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.
- 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 See How It's Made
- In large saucepan, cook sweet potatoes, covered, in enough boiling salted water to cover for 25-35 minutes (until tender).
- Drain well; return to same pan. Over low heat, mash potatoes until smooth allowing any extra moisture to evaporate.
- Transfer potatoes to a large bowl. Stir in ricotta cheese, salt, nutmeg, and 1.5 cups of flour.
- 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.
- Divide into 8 pieces and roll each piece into a 12" long log (1" in diameter).
- Cut into 1" pieces & w/ a floured finger, make a dimple in the center of each piece.
- 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).
- Remove w/ skimmer or slotted spoon & drain on paper towels or tea towel.
- Cover to warm while making rest of gnocchi.