Sweet Potato Gnocchi

1. 1

   Pierce the potatoes all over with a sharp knife and microwave until soft, about 10-12 minutes. When cool enough to handle but still warm, peel and put through a ricer into a mixing bowl. Add the salt and 3/4 cups flour and mix with a wooden spoon. Turn out onto a floured board, and knead, adding enough flour until you have a dough that holds together and is only slightly sticky (this should take only 3-4 minutes). Divide the dough into 4 sections. Roll one section into a long log, then cut into 1/2 inch pieces. Roll each piece over the back of a fork and place on a floured surface. Repeat with remaining dough.

2. 2

   Have pot of boiling salted water ready for the gnocchi.

3. 3

   In a large skillet, saute the garlic and rosemary in 2 tablespoons of butter over medium heat 1 minute. Turn heat down and keep over a very low flame.

4. 4

   Drop gnocchi into water and cover until the water returns to a boil. Remove the lid and watch for the gnocchi to float to the top. When they begin to rise, turn the heat up to medium low on the skillet. Remove the floating ghocchi with a slotted spoon and add to the skillet. Do this until all the gnocchi has floated up, and is added to the skillet.

5. 5

   Stir the gnocchi carefully, and add a bit of pasta water, and 1/4 cup parmagianno. Add a tablespoon of butter and stir in, taste for salt. You may need to add a bit more pasta water if sauce is too thick. Spoon onto plates and sprinkle with remaining parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.