Description
A new and yummy twist to Gnocchi. Pair this up with butter or your favorite alfredo sauce. This recipe can be made with butternut squash instead of the sweet potatoes.
Ingredients
- 2 (8 ounce) sweet potatoes
- 1 clove garlic, pressed
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- 1 egg
- 2 cups all-purpose flour
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Bake sweet potatoes for 30 minutes
- or until soft to the touch. Remove from the oven
- and set aside to cool.
- Once the potatoes are cool enough to work with
- remove the peels
- and mash them
- or press them through a ricer into a large bowl. Blend in the garlic
- salt
- nutmeg
- and egg. Mix in the flour a little at a time until you have soft dough. Use more or less flour as needed.
- Bring a large pot of lightly salted water to a boil. While you wait for the water
- make the gnocchi. On a floured surface
- roll the dough out in several long snakes
- and cut into 1-inch sections. Drop the pieces into the boiling water
- and allow them to cook until they float to the surface. Remove the floating pieces with a slotted spoon
- and keep warm in a serving dish. Serve with butter or cream sauce.
Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 1 hr 5 mins
Servings: 4