Sweet Potato Gnocchi with Cream Sauce
Ingredients:
2 (8 ounce) sweet potatoes
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 egg
2 cups all-purpose flour
Directions:
Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly. Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups. Transfer the mashed sweet potatoes back to the large bowl. Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed. Add the flour, 1/2 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi.
Bring a large pot of lightly salted water to a boil. While you wait for the water, make the gnocchi. On a floured surface, roll the dough out in several long snakes, and cut into 1-inch sections. Drop the pieces into the boiling water, and allow them to cook until they float to the surface. Remove the floating pieces with a slotted spoon, and keep warm in a serving dish. Serve with butter or cream sauce.
Sauce
Ingredients:
1 onion
2 tablespoons butter
1 cup cream
2-3 crushed cloves of garlic
1 tsp thyme
2-3 ounces of gorgonzola or blue cheese
Sauté 1 onion in butter until golden, add cream and garlic.
Add thyme, salt and pepper.
Add gorgonzola or blue cheese.
Heat until just bubbly. Thin down with some gnocchi water if desired.
Pour into serving dish then add the gnocchi, sprinkle with parsley and serve.
ENJOY
Recipe by Judy K. Martene