Whether or not you maintain a gluten free diet, this sweet potato gnocchi is easy, natural and over-the-top delish! Try something a little different tonight for dinner or impress your friends at your next get-together.
Here’s how it’s done!
What you’ll need
About 2 pounds of sweet potatoes
2/3 cup ricotta cheese
1-1/2 teaspoons cinnamon
1/4 teaspoon fresh nutmeg
1 teaspoon grey salt
1/4 teaspoon black pepper
1-1/4 cup gluten free flour (plus a few tablespoons for dusting)
For the sauce
1 stick of butter
Pinch of salt
15 sage leaves
Maple syrup for drizzling
How it’s done
Roast sweet potatoes at 425 degrees Fahrenheit for about 40 minutes. Once they feel soft all the way through, take them out and let them cool.
Remove the skin and scoop 2 cups of the sweet potato meat into a mixing bowl.
Add ricotta cheese, cinnamon, nutmeg, salt, pepper and flour. Mix until dough forms.
Divide dough into 3 parts. Roll out into long, thin logs, making sure it’s thinly coated with flour.
Cut logs into 1 inch pieces and drop into boiling water (give the individual pieces space – if you crowd the gnocchi, they’ll stick together). You’ll know when the gnocchi is done when it floats to the top.
While you’re boiling the gnocchi in batches, it’s time to make the sauce. Start off by melting the butter in a pan on medium heat. Add salt and pepper, and when the butter is melted, add the sage leaves.
When the sage is frying and smelling great, add the gnocchi and drizzle a bit of maple syrup over the hot, buttery gnocchi. Remove from the heat, and as if your mouth wasn’t watering enough already, it’s time to dig in!
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