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Sweet Potato Gnocchi

Sweet Potato Gnocchi


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Ingredients

  • 2 Pounds red skinned sweet potatoes
  • 12 Ounces ricotta cheese, drained
  • 1 Cup Parmesan cheese
  • 2 Cups flour
  • 1/2 Teaspoon nutmeg
  • 2 Tablespoons brown sugar

Directions

Bake sweet potatoes until soft. About 40 minutes. Peel and presss through a food mill or ricer.

Add ricotta and parmesan cheese and stir to combine. Add brown sugar, 2 teaspoons salt, and nutmeg and combine. Mix in flour, about 1/2 cups at a time, until a soft dough forms.

Turn dough out onto floured surface and divide into 6 equal pieces. Roll each piece between palms into a 20 inch long rope, sprinkling with flour as needed if too sticky. Cut each rope into 20 pieces with a bench scraper. Roll each pieace over a fork to indents. Transfer to a baking sheet.

Cut the rolls into 1-inch pieces. Press each piece with a fork to make an indentation, then spread out on a cutting board or table to dry, about 20 minutes.

Bring a large pot of salted water to a boil, add gnocchi a few at a time and remove them with a slotted spoon as they rise to the surface, draining them well.

Toss the gnocchi in butter and top with parmesan.

Nutritional Facts

Servings6

Calories Per Serving467

Folate equivalent (total)36µg9%

Riboflavin (B2)0.3mg16.6%


Brown Butter Sweet Potato Gnocchi

Okay, so full disclosure. If you have not made sweet potato gnocchi from scratch, your mind WILL BE BLOWN.

Because homemade gnocchi is way easier to make than you think. And the homemade version is a million times better than the packaged version. BUT if you’re in a pinch, the premade ones will also work just fine here, and should get dinner on the table in just 20 minutes. (There’s absolutely no shame in the packaged ones – I use them all the time myself!)

But if you have some time, you’ll see just how easy this really is. And once your beautiful, pillowy gnocchi bites are ready, they’ll get cooked twice – once in boiling salted water (to make sure they’re cooked through) and a second time to get them nice and crispy. From there, you’ll serve these with foamy, epic brown butter, infused with fresh sage leaves and garlic. SO SO GOOD.

Serve with shaved Parmesan and some glasses of wine.


Brown Butter Sweet Potato Gnocchi

Okay, so full disclosure. If you have not made sweet potato gnocchi from scratch, your mind WILL BE BLOWN.

Because homemade gnocchi is way easier to make than you think. And the homemade version is a million times better than the packaged version. BUT if you’re in a pinch, the premade ones will also work just fine here, and should get dinner on the table in just 20 minutes. (There’s absolutely no shame in the packaged ones – I use them all the time myself!)

But if you have some time, you’ll see just how easy this really is. And once your beautiful, pillowy gnocchi bites are ready, they’ll get cooked twice – once in boiling salted water (to make sure they’re cooked through) and a second time to get them nice and crispy. From there, you’ll serve these with foamy, epic brown butter, infused with fresh sage leaves and garlic. SO SO GOOD.

Serve with shaved Parmesan and some glasses of wine.


Brown Butter Sweet Potato Gnocchi

Okay, so full disclosure. If you have not made sweet potato gnocchi from scratch, your mind WILL BE BLOWN.

Because homemade gnocchi is way easier to make than you think. And the homemade version is a million times better than the packaged version. BUT if you’re in a pinch, the premade ones will also work just fine here, and should get dinner on the table in just 20 minutes. (There’s absolutely no shame in the packaged ones – I use them all the time myself!)

But if you have some time, you’ll see just how easy this really is. And once your beautiful, pillowy gnocchi bites are ready, they’ll get cooked twice – once in boiling salted water (to make sure they’re cooked through) and a second time to get them nice and crispy. From there, you’ll serve these with foamy, epic brown butter, infused with fresh sage leaves and garlic. SO SO GOOD.

Serve with shaved Parmesan and some glasses of wine.


Brown Butter Sweet Potato Gnocchi

Okay, so full disclosure. If you have not made sweet potato gnocchi from scratch, your mind WILL BE BLOWN.

Because homemade gnocchi is way easier to make than you think. And the homemade version is a million times better than the packaged version. BUT if you’re in a pinch, the premade ones will also work just fine here, and should get dinner on the table in just 20 minutes. (There’s absolutely no shame in the packaged ones – I use them all the time myself!)

But if you have some time, you’ll see just how easy this really is. And once your beautiful, pillowy gnocchi bites are ready, they’ll get cooked twice – once in boiling salted water (to make sure they’re cooked through) and a second time to get them nice and crispy. From there, you’ll serve these with foamy, epic brown butter, infused with fresh sage leaves and garlic. SO SO GOOD.

Serve with shaved Parmesan and some glasses of wine.


Brown Butter Sweet Potato Gnocchi

Okay, so full disclosure. If you have not made sweet potato gnocchi from scratch, your mind WILL BE BLOWN.

Because homemade gnocchi is way easier to make than you think. And the homemade version is a million times better than the packaged version. BUT if you’re in a pinch, the premade ones will also work just fine here, and should get dinner on the table in just 20 minutes. (There’s absolutely no shame in the packaged ones – I use them all the time myself!)

But if you have some time, you’ll see just how easy this really is. And once your beautiful, pillowy gnocchi bites are ready, they’ll get cooked twice – once in boiling salted water (to make sure they’re cooked through) and a second time to get them nice and crispy. From there, you’ll serve these with foamy, epic brown butter, infused with fresh sage leaves and garlic. SO SO GOOD.

Serve with shaved Parmesan and some glasses of wine.


Brown Butter Sweet Potato Gnocchi

Okay, so full disclosure. If you have not made sweet potato gnocchi from scratch, your mind WILL BE BLOWN.

Because homemade gnocchi is way easier to make than you think. And the homemade version is a million times better than the packaged version. BUT if you’re in a pinch, the premade ones will also work just fine here, and should get dinner on the table in just 20 minutes. (There’s absolutely no shame in the packaged ones – I use them all the time myself!)

But if you have some time, you’ll see just how easy this really is. And once your beautiful, pillowy gnocchi bites are ready, they’ll get cooked twice – once in boiling salted water (to make sure they’re cooked through) and a second time to get them nice and crispy. From there, you’ll serve these with foamy, epic brown butter, infused with fresh sage leaves and garlic. SO SO GOOD.

Serve with shaved Parmesan and some glasses of wine.


Brown Butter Sweet Potato Gnocchi

Okay, so full disclosure. If you have not made sweet potato gnocchi from scratch, your mind WILL BE BLOWN.

Because homemade gnocchi is way easier to make than you think. And the homemade version is a million times better than the packaged version. BUT if you’re in a pinch, the premade ones will also work just fine here, and should get dinner on the table in just 20 minutes. (There’s absolutely no shame in the packaged ones – I use them all the time myself!)

But if you have some time, you’ll see just how easy this really is. And once your beautiful, pillowy gnocchi bites are ready, they’ll get cooked twice – once in boiling salted water (to make sure they’re cooked through) and a second time to get them nice and crispy. From there, you’ll serve these with foamy, epic brown butter, infused with fresh sage leaves and garlic. SO SO GOOD.

Serve with shaved Parmesan and some glasses of wine.


Brown Butter Sweet Potato Gnocchi

Okay, so full disclosure. If you have not made sweet potato gnocchi from scratch, your mind WILL BE BLOWN.

Because homemade gnocchi is way easier to make than you think. And the homemade version is a million times better than the packaged version. BUT if you’re in a pinch, the premade ones will also work just fine here, and should get dinner on the table in just 20 minutes. (There’s absolutely no shame in the packaged ones – I use them all the time myself!)

But if you have some time, you’ll see just how easy this really is. And once your beautiful, pillowy gnocchi bites are ready, they’ll get cooked twice – once in boiling salted water (to make sure they’re cooked through) and a second time to get them nice and crispy. From there, you’ll serve these with foamy, epic brown butter, infused with fresh sage leaves and garlic. SO SO GOOD.

Serve with shaved Parmesan and some glasses of wine.


Brown Butter Sweet Potato Gnocchi

Okay, so full disclosure. If you have not made sweet potato gnocchi from scratch, your mind WILL BE BLOWN.

Because homemade gnocchi is way easier to make than you think. And the homemade version is a million times better than the packaged version. BUT if you’re in a pinch, the premade ones will also work just fine here, and should get dinner on the table in just 20 minutes. (There’s absolutely no shame in the packaged ones – I use them all the time myself!)

But if you have some time, you’ll see just how easy this really is. And once your beautiful, pillowy gnocchi bites are ready, they’ll get cooked twice – once in boiling salted water (to make sure they’re cooked through) and a second time to get them nice and crispy. From there, you’ll serve these with foamy, epic brown butter, infused with fresh sage leaves and garlic. SO SO GOOD.

Serve with shaved Parmesan and some glasses of wine.


Brown Butter Sweet Potato Gnocchi

Okay, so full disclosure. If you have not made sweet potato gnocchi from scratch, your mind WILL BE BLOWN.

Because homemade gnocchi is way easier to make than you think. And the homemade version is a million times better than the packaged version. BUT if you’re in a pinch, the premade ones will also work just fine here, and should get dinner on the table in just 20 minutes. (There’s absolutely no shame in the packaged ones – I use them all the time myself!)

But if you have some time, you’ll see just how easy this really is. And once your beautiful, pillowy gnocchi bites are ready, they’ll get cooked twice – once in boiling salted water (to make sure they’re cooked through) and a second time to get them nice and crispy. From there, you’ll serve these with foamy, epic brown butter, infused with fresh sage leaves and garlic. SO SO GOOD.

Serve with shaved Parmesan and some glasses of wine.