Sweet Potato Gnocchi

By á-48964

Ingredients

• 2 pounds sweet potatoes
• 12 ounces fresh ricotta cheese drained for two hours
• 1 cup finely grated parmesan cheese
• 2 tablespoons light brown sugar
• 2 teaspoons kosher salt
• 1/4 teaspoon nutmeg
• 2 3/4 cups flour
• 1 cup butter
• 6 tablespoons chopped fresh sage leaves
• 6 tablespoons chopped toasted hazelnuts
• Maple Syrup

Preparation

Step 1

Bake sweet potatoes allow to cool slightly, then peel and scoop out flesh.
Using 3 cups of potatoes, add ricotta cheese and blend well. Add parmesan, brown sugar, salt and nutmeg. Mix in flour 1/2 cup at a time until soft dough forms.
Divide into 6 pieces, roll into logs.
Freeze or cook in salted boiling water.

Melt butter over medium high heat. Cook until brown and toasty. Add sage, hazelnuts and syrup. Toss in the gnocchi.