Sweet Potato Gnocchi

1. 1

   Boil sweet potatoes in salted water until fork tender.

2. 2

   Drain, allowing the potatoes to dry (no residual moisture is wanted).

3. 3

   Puree potatoes through a potato ricer or food mill while potatoes are still hot.

4. 4

   Add butter, eggs, salt, pepper & nutmeg to potatoes.

5. 5

   Mix well.

6. 6

   Incorporate enough flour to make a stiff dough.

7. 7

   On a floured surface roll out dough into dowel shapes about 1-2 inches in diameter.

8. 8

   Cut into 2 inch pieces.

9. 9

   Using the tines of a floured fork, texturize the pieces to form the ripples.

10. 10

    Cook the gnocchi in simmering water until they float to the top.

11. 11

    Remove from pot w/slotted spoon.

12. 12

    In a separate pan, melt 2oz butter.

13. 13

    Add the gnocchi and toss until coated with butter and slightly browned.

14. 14

    Serve immediately.

15. 15

    (I added 2 tablespoons of apricot preserves to form a sweet glaze over the gnocchi to enhance the sweetness of the potatoes.

16. 16

    This is strictly optional, but I recommend it!

17. 17

    ).

* Per serving · 4 servings · Values may vary.

No additional tips available.