"Hunger is the best sauce in the world."--Cervantes

Sweet Potato Gnocchi Recipe

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This recipe for Sweet Potato Gnocchi, by , is from Lydia's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lydia Brown
Added: Sunday, March 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb sweet potato, skin on, scrub well
1 large egg, beaten
1 cup all-purpose flour
2 cloves garlic, pressed
1 tsp sugar
1 tsp dried rosemary, crumbled
salt and pepper, to taste
1 tbsp olive oil
3 tbsp unsalted butter, melted
Parmesan cheese, freshly grated

Directions:
Directions:
Bake potatoes in microwave for 14 minutes. When cool enough to handle, peel, cut into chunks, pass through ricer or food mill. Refrigerate overnight.

Next day, in food processor, turn the potatoes and all other ingredients except olive oil, butter and cheese. Process till a ball is formed and turn onto a floured surface. Divide into 6 parts and roll each piece into a 3/4" rope, sprinkling with just enough flour to keep dough from sticking. Cut each rope into 1" pieces.

Bring a large pot of water to a boil and add the olive oil. Drop the gnocchi into the water and cook until they float to the surface, about 45 seconds. Drain in a colander. Preheat oven to 400. Place gnocchi in oven-proof baking dish and toss with butter. Sprinkle generously with Parmesan cheese and bake until the tops are lightly golden, about 10 minutes.

Number Of Servings:
Number Of Servings:
4

 

 

 

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