roasted sweet potato gnocchi, a winter comfort meal at it's finest. this one was fun to make and was a perfect meal to make on a chilly day.
ingredients
3 cups of roasted sweet potatoes (about 4 medium sweet potatoes)
16 oz ricotta cheese (drained)
1 1/4 cup shredded parmesan
2 1/2 teaspoons salt
2-3 cups flour (more or less)
directions
-wash sweet potatoes and place in oven
-turn oven on to 400 degrees to roast them
-remove potatoes from oven when they are tender, it usually takes 30-40 minutes
-cool potatoes and remove the insides and place in a bowl
-mash the potatoes with a fork or ricer
-combine the cheeses and salt
-add flour bit by bit, I like to mix the flour in with my hands
-when you are able to form into a ball and the dough is less sticky, transfer to a clean, floured surface
-kneed the dough, adding more flour if it begins to stick
-when your dough gets to a consistency where you can roll it into a snake, you can stop adding flour
-divide the dough into 6 parts
-roll the dough into a long snake shape
-cut into small 1 inch or so pieces
-make intentions with the tines of a fork
-place the finishes gnocchi on a floured cookie sheet or surface cooking the gnocchi
-bring some salted water to a boil
-in small batches carefully drop 20 or so gnocchi in the boiling water
-gnocchi should cook for 1-3 minutes, until they pop up to the surface
-remove gnocchi with a slotted spoon
-repeat until all gnocchi is cooked
to complete the dish i like to toss gnocchi with some browned butter, kale, roasted pecans, parmesan, and kale.
