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Sweet Potato And Ricotta Gnocchi Recipe

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Sweet Potato Gnocchi with Sage Butter Sauce Five Silver Spoons
Sweet Potato Gnocchi with Sage Butter Sauce Five Silver Spoons from fivesilverspoons.com

Description

This sweet potato and ricotta gnocchi recipe is a perfect choice for a warm and filling meal. The combination of sweet potato and ricotta provides a unique flavor that will leave you wanting more. This recipe is easy to make and can be enjoyed by everyone.

Prep Time

The prep time for this recipe is approximately 30 minutes.

Cook Time

The cook time for this recipe is approximately 20 minutes.

Ingredients

  • 1 medium sweet potato
  • 1 cup ricotta cheese
  • 1 egg yolk
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups all-purpose flour
  • 1/4 cup grated Parmesan cheese

Equipment

  • Pot
  • Large bowl
  • Spoon
  • Fork
  • Fork or gnocchi board
  • Large pot for cooking gnocchi

Method

  1. Peel and cube the sweet potato. Boil in a pot of salted water until tender. Drain and mash the sweet potato with a fork in a large bowl.
  2. Add the ricotta cheese, egg yolk, salt, and black pepper to the bowl with the sweet potato. Mix until well combined.
  3. Add the flour to the mixture and stir until a dough forms. Knead the dough for a few minutes until it becomes smooth and elastic.
  4. Dust a clean surface with flour and divide the dough into four pieces. Roll each piece into a long rope, about 1 inch in diameter.
  5. Cut the rope into 1-inch pieces and use a fork or gnocchi board to create ridges on each piece.
  6. Bring a large pot of salted water to a boil. Add the gnocchi to the pot and cook for 2-3 minutes or until they float to the surface.
  7. Remove the gnocchi from the pot with a slotted spoon and transfer to a serving dish.
  8. Sprinkle the grated Parmesan cheese over the gnocchi and serve immediately.

Notes

  • Do not overwork the dough or add too much flour as this will result in tough gnocchi.
  • If the dough is too sticky, add a little more flour. If it is too dry, add a little more ricotta cheese.
  • Leftover gnocchi can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Info

  • Calories: 321
  • Carbohydrates: 50g
  • Protein: 13g
  • Fat: 7g
  • Saturated Fat: 4g
  • Cholesterol: 67mg
  • Sodium: 717mg
  • Potassium: 294mg
  • Fiber: 2g
  • Sugar: 2g
  • Vitamin A: 6704IU
  • Vitamin C: 1mg
  • Calcium: 192mg
  • Iron: 4mg

Recipe Tips

  • You can add your favorite herbs or spices to the dough for added flavor.
  • Make sure the sweet potato is cooked until it is very tender to make it easier to mash.
  • Make a double batch and freeze the gnocchi for an easy weeknight meal.
  • You can serve the gnocchi with your favorite sauce, such as marinara or pesto.

Enjoy this delicious sweet potato and ricotta gnocchi recipe with your family and friends. It’s a perfect meal for a cozy dinner at home or a special occasion. Bon Appétit!


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