A new and yummy twist to traditional Gnocchi. Pair this with herb butter or your favourite cream sauce. You can also try this recipe with butternut squash instead of the sweet potatoes.
1 C Cooked Sweet Potato
1 Clove Of Garlic
1/2 Tsp Sea Salt
1/2 Tsp Ground Nutmeg
2 C all purpose flour
Preheat the oven to 350 degrees F. Bake sweet potatoes for 30 minutes, or until soft to the touch. Remove from the oven, and set aside to cool.
Once the potatoes are cool enough to work with, remove the peels, and mash them, or press them through a ricer into a large bowl. Blend in the garlic, salt, nutmeg, and egg. Mix in the flour a little at a time until you have soft dough. Use more or less flour as needed.
Sweet Potato 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.
AS ALWAYS ENJOY