Sweet Potato Gnocchi With Coconut Sabayon Sauce #SP5

1. 1

   Before starting take out 2 pints of premium vanilla coconut milk ice cream and place on the counter to soften and melt but still remaining cold.

2. 2

   Place 2 cups of the Mashed sweet potatoes into large bowl.

3. 3

   Add the ricotta cheese and pumpkin pie spice and blend until well mixed.

4. 4

   Add the flour, 1/2 cup at a time until a soft dough forms.

5. 5

   Lightly flour a work surface and place the dough in a ball on the work surface.

6. 6

   Divide the dough into 6 equal balls.

7. 7

   Roll out each ball into a 1-inch wide snake like rope.

8. 8

   Cut each rope into 1-inch pieces.

9. 9

   Roll the gnocchi over the spikes of a fork.

10. 10

    Transfer the formed gnocchi to a large baking sheet.

11. 11

    Finish all gnocchi before boiling them.

12. 12

    After all gnocchi are finished bring a large pot of salted water to a boil over high heat.

13. 13

    Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes.

14. 14

    Drain the gnocchi using a slotted spoon onto a baking sheet.

15. 15

    Tent with foil to keep warm and continue with the remaining.

16. 16

    Place about 10 warm gnocchi in a bowl and spoon over the coconut milk ice-cream sabayon.

17. 17

    Enjoy the tastes bites of goodness!

* Per serving · 4 servings · Values may vary.

No additional tips available.