Sweet Potato Gnocchi with Tomato Basil Sauce
Parmesan on top.
Ingredients
- 1½ lb, roasted and mashed Sweet potatoes
- enough to wrap the sweet potatoes Aluminum foil
- ½ cup Ricotta
- 1½–2 cups All-purpose flour
- 1 tsp Salt
- 1 can (28 oz) Crushed tomatoes
- 3 cloves Garlic
- 3 tbsp Olive oil
- a big handful Basil
- ½ cup grated Parmesan
- 1 head Fogato roasted garlic
Steps
- Heat the oven to 425°F. Wrap the sweet potatoes fully in aluminum foil, no oil (or put them in a deep baking dish on a sheet pan, covered with another sheet pan), and roast until a knife slides straight through. Peel and mash.
- Make the dough like my homemade gnocchi, with sweet potato in place of the regular potato: mix the sweet potato, ricotta and salt, then add flour until it's a soft dough.
- Cover your hands and your counter fully in flour, and keep flouring as you go. Roll the dough into ropes, cut into pieces and boil in batches until they float.
- Simmer the garlic in oil, then the tomatoes and half the basil.
- Toss the gnocchi in the sauce and top with parmesan and basil.
Same method as my homemade potato gnocchi, with sweet potato instead. It's wetter, so add flour slowly and stop as soon as the dough holds together.
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