Sweet Potato Drop Gnocchi

1. 1

   Heat the oven to 425 degrees F. Bake the sweet potato until tender, about 50 minutes, or bake in the microwave.

2. 2

   When it is cool enough to handle, peel and smash it with a potato masher.

3. 3

   Add the flour, egg, cinnamon, and nutmeg, and mix with your hands until well combined.

4. 4

   Shape the dough into a ball, wrap it in waxed paper or plastic, and refrigerate for at least an hour and up to one day.

5. 5

   Fill a large saucepan or stockpot with water, and bring it to a boil.

6. 6

   When the water starts to boil, add the salt.

7. 7

   Using 2 spoons, scoop up about 2 tablespoons of dough with one, and scrape it off with the other.

8. 8

   Cooking no more than 5 to 8 gnocchi at a time, wait for them to rise to the surface, about 3 minutes.

9. 9

   Let them cook 1 minute longer then scoop them out with a slotted spoon and transfer them to paper towels to drain.

10. 10

    Repeat this process until all the gnocchi are cooked.

11. 11

    Serve them right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.