This is definitely a “I have some time to kill and want to try being fancy” recipe. I would not encourage you to try this on a Wednesday night when you have 23 minutes to eat dinner/shower/live life.
Here’s what you’ll need:
- 2-3 sweet potatoes
- 1 cup ricotta cheese
- 1/2 cup grated parmesan cheese
- 1 tsp brown sugar
- 1 1/2 cup flour
- 1/2 tsp nutmeg
- 1 cup butter
Here’s what to do:
- Wash the sweet potatoes and skin them. Cut off the ends if they look nasty. Stab the sweet potatoes with a fork.
- Nuke the sweet potatoes for about 5-10 minutes until they’re hot
- If you have a stand mixer, put the sweet potatoes into the bowl and use the mixer attachment to mash them. If you don’t have a mixer, mash by hand.
- Mix in ricotta, parmesan, brown sugar, nutmeg and 1 tsp of salt. Mix well
- Slowly add in the flour, about 1/2 cup at a time until you have a dough.
- Separate the dough into 3-4 chunks.
- On a floured surface, roll out the dough (like you did to make a snake out of playdo in kindergarten) until it’s about 1/2 inch thick (or however large you think your bite-sized is)
- Cut into bite-sized pieces and place on a parchment paper covered baking pan. Repeat with the other chunks of dough.
- Bring a pot of water to boiling and add about 2 tbsp (a small hand-cup’s worth) of salt to the water
- Put the dough balls into the boiling water (you’ll want to do this in batches– I did 3 batches). Let the gnocchi sit in the boiling water for about 6 minutes.
- Place on a baking sheet to cool off for a few hours
- When you’re getting ready to serve them, brown the butter in a skillet and add the gnocchi. Saute them until they are heated (about 5-6 minutes)
- Serve warm and enjoy!