There are a few things that I've always been intimidated to make, gnocchi being right up there. I still have yet to brave my first cheesecake too. After reading up on the health benefits of sweet potato recently I decided to finally brave the gnocchi monster. You know what I discovered? They were so easy to make. A little messy, but easy.
Along with having anti-inflammatory and blood sugar regulating properties AND being gluten free they also do amazing things for your skin... and the best part, you have to eat them with fat to get the most benefits. Hello butter!
Sweet Potato Gnocchi with Sage Butter Sauce
adapted from Bon Appetit, Makes 10-12 servings
2lbs of sweet potatoes
1 12 oz container of ricotta, drained in cheesecloth for 1 hour
2 tbsp grated parmesan cheese
1.5 tbsp maple syrup
1/4 tsp pumpkin spice
2 tbsp salt
2 3/4 cups of whole wheat flour, plus extra flour for rolling.
Microwave sweet potatoes until tender. About 15 minutes.
Scrape sweet potato flesh into a food processor. Add ricotta and blend.
Add maple syrup, pumpkin spice, salt and flour. Blend
Gradually add flour until a soft dough forms.
Turn dough out on flour surface. Divide into 6 pieces. Take a piece and roll it out so it's the thickness of a thin cigar, dough will be about 20 inches long.
Sprinkle dough with flour and cut into gnocchi sized pieces. I did 3/4 of an inch pieces here.
Lightly press a fork on each piece to make an indentation.
Bring a large pot of salted water to boil. Boil gnocchi until tender. About 6 minutes. Transfer to baking sheet and cool completely.
I used Mario Batalli's recipe
Toss the gnocchi in the butter and sage sauce and serve.
If you want, you can freeze these too.
If you have a foolproof cheesecake recipe please send it to me. I'd love to try to make one for my birthday next month.