I have been back in the kitchen again lately. The chill in the air makes me want to stay in and just be cozy.
For a while I have been making ricotta gnocchi. But I wanted to change it up a bit. I noticed sweet potatoes the other day at the farmers market, and thought about marrying the sweet potato with the ricotta to make a sweet potato gnocchi. As for what you put on top of it: I always like to leave those decisions to you. I took two bunches of kale and sautéed with shallots and garlic. I then added some Italian sausage and red pepper flakes for a bit of a kick. You could do a version with a brown butter and sage or mushrooms. I love to have a base recipe and then be able to play with it depending on my mood and the available fresh produce.
Sweet Potato Gnocchi
For the gnocchi:
3 red- skinned sweet potatoes
1 container of fresh ricotta (whole milk)
1 cup of grated Parmesan cheese
salt and pepper
2 cups of all-purpose flour
Wash and dry the sweet potatoes (keeping the skin on), prick them with a fork and bake for around 45 minutes. (I hear you can microwave them faster, but I have never had a microwave so I am not sure how long I would suggest if you are using this method.) Cut the baked potatoes in half (length wise) and scoop out the flesh into a large bowl. Discard the skin. These are going to be some hot potatoes – so let them cool down a tad before burning your fingers. Using a fork, mash the sweet potatoes until then are not lumpy. Then add in the ricotta, Parmesan cheese, salt and pepper. Stir thoroughly. Then add in the flour – 1/2 a cup at a time.
Lightly flour your work surface and roll the dough on your surface or between your hands into long snakes. Then cut into equal pieces. Repeat until you have completed the large ball of dough.
I had a baking sheet (with some flour) on the side to place the cut gnocchi. You can use the back of a fork to create a tine mark if you like. I personally skip that step.
Bring a large pot of salted water to a boil. Add gnocchi slowly (don’t just dump the whole tray in at one time!). The gnocchi floats to the top and cooks in about 1-2 minutes.
Remove with a slotted spoon and you are ready to serve.
Let me know what you think. This is going to be my new go to fall dinner party recipe for sure!