Weekly Recipe: Sweet Potato Gnocchi November 15 2013
It's about this time of year that we start craving warm, hearty meals. Gnocchi, essentially small potato dumplings, are a great alternative to big bowls of pasta. Our favourite version is made from sweet potatoes, light ricotta cheese, and whole wheat flour. A quick Google search will show you, though, that there are many different ways to create your gnocchi. Most popularly, the classic little dumpling involves only plain flour and Désirée potatoes. We won't be able to teach you how to make gnocchi like an Italian grandmother, but we can show you how to make some like the young enthusiasts that we are (spirit nonnas!?).
Sweet Potato Gnocchi
1 large sweet potato
1 300g tub of ricotta cheese (light)
About 3 cups of whole wheat flour
A jar of your favourite sauce
Bake the sweet potato in the oven at 350 for about 45 minutes. Make sure the insides are soft.
Mash the potato in a bowl, discarding the skin.
Add the egg and ricotta cheese; mix well.
Add about 1/2 cup of flour at a time, add just enough to create a workable dough.
Take a fist size ball of the dough and roll it into a 1-inch roll on a lightly floured counter.
Use a sharp knife to cut the roll into 1-inch pieces and set aside on the floured baking sheet.
Continue doing so until all of the dough has been used.
Bring a large pot of salted water to a boil. Cook the gnocchi in the boiling water just until they rise to the surface.
Use a slotted spoon to remove them to a heated platter.
Sautee the cooked gnocchi in olive oil over high heat until sides are golden brown.
Stir in your favourite sauce, serve, and enjoy!