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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This is from Better Homes and Gardens. It is EXCELLENT served w/ freshly grated parmesan cheese and melted butter. Freezable as well! Ingredients:
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.
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