Sweet Potato and Ricotta Gnocchi

by Heather Earl

Homemade Gnocchi may sound like a ton of work but it is really easy if you make it ahead of time. It takes a good quality food processor to handle the dough, but it comes together quickly and can be topped with Red Wine or Pesto for a really good, elegant dinner without a lot of effort. This Sweet Potato and Ricotta Gnocchi version used leftover sweet potatoes and fluffy baked potatoes for a lovely consistency and a really nice, slightly sweet flavor.

Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Use quality store bought or homemade pesto. Top with red Pasta sauce or this quick cook Red Wine Sauce is great too. Leftover are not good, so only cook what you need and keep the rest in the fridge.

INGREDIENTS
  • 2 Baked Potatoes, cooled and peeled
  • 1 cup leftover cooked Sweet Potatoes or Yams or 1 peeled, cubed and cooked (simmer 20 min)
  • 11/2 cups flour
  • ½ cup Ricotta cheese
  • 1 teaspoon salt
  • small handful of chopped Basil
  • 1 Egg
  • 2 cloves Garlic, crushed fine
  • TOMATO WINE SAUCE
  • 1 small Onion, Minced
  • 3 cloves Garlic Minced
  • 1 tablespoon Dried Oregano
  • 1 Box Chopped Tomatoes
  • 1 cup Hearty Red Wine
  • Salt and Ground Pepper
  • Pinch of Sugar or Squeeze of Honey
INSTRUCTIONS
  1. Put all the ingredients into a food processor and whirl until combined
  2. The dough is sticky and you may have to scrape it down a few times
  3. Flour your hands and pull the dough out
  4. Tip into a lightly Olive Oiled bowl and refrigerate for several hours or several days or do the cheater method and stick in the freezer 20 minutes
  5. Turn onto a floured board, divide into four equal parts
  6. Roll each part into a long snake about 1 inch thick
  7. Cut 1 inch chunks off the snake
  8. Bring a large pot of water to a boil and drop in 15-20 Gnocchi. Don’t crowd them
  9. When they float to the surface, they are done…..about 3-6 minutes, drain
  10. Top with Pesto, Tomato Wine Sauce, Parmesan and Fresh Basil
  11. TOMATO WINE SAUCE
  12. Saute the Onions in a generous glug of Olive Oil over medium heat until they are soft and beginning to brown
  13. Add the Garlic and Oregano and cook another few minutes
  14. Add the Wine and let simmer down a few minutes
  15. Add the Tomatoes and season with Salt and Pepper
  16. Let simmer over low at least 15 minutes but as long as have for flavors to develop
  17. If it is very acidic add a pinch of Sugar or a bit of Honey

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