The Pioneer Woman Tasty Kitchen
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Sweet Potato Ricotta Gnocchi

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

The combination of sweet potatoes and ricotta create a deliciously tender gnocchi that is best topped with a simple browned butter sage sauce.

Ingredients

  • 2 pounds Sweet Potatoes
  • ⅔ cups Full Fat Ricotta Cheese
  • 1 whole Large Egg Yolk
  • 1-¼ cup All Purpose Flour, Approximate
  • 1-½ stick Unsweetened Butter
  • 20 whole Fresh Sage Leaves
  • Salt And Pepper, to taste

Preparation

Preheat oven to 400 degrees F.

Prick the potatoes with a sharp knife and place on a baking sheet. Bake until very tender, about 55 minutes to an hour. Cool slightly, cut in half and scoop out the pulp with a sppon. Use a potato ricer to mash the potatoes into a bowl. You should end up with approximately 2 cups of sweet potato pulp.

Add the ricotta, egg yolk, and salt and pepper and mix well. Lightly flour a baking sheet and set close to your work area. Adding about 1/2 cup of flour at a time, add just enough to create a workable dough. Take a fist-sized bowl of the dough and roll it into a 1-inch roll on a lightly floured counter. Use a sharp knife to cut the roll into 1-inch pieces and set aside on the floured baking sheet. Continue to work the rest of the dough in this same manner. Refrigerate the gnocchi on the baking sheet until ready to cook.

Bring a large pot of salted water to a boil. In the meantime, place the butter in a small saucepan and allow it to foam. Add the sage leaves and season with salt and pepper and continue to cook until the butter is lightly browned. Keep warm. Cook the gnocchi in the boiling water just until they rise to the surface. Use a slotted spoon to remove them to a heated platter. Pour the sauce over the gnocchi and gently toss to coat. Serve immediately offering grated Parmesan cheese at the table.

4 Comments

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thechubbybaker on 1.31.2010

If you measured everything else correctly, my guess would be the flour. Some flours absorb more liquid then others. It could be from the type of flour to the humidity in your home and where it’s kept. I hope you found something else to eat.:( It’s always a bummer when you try something and it doesn’t turn out right (especially when your hungry) but don’t give up!

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Beth on 1.31.2010

If anyone knows what I did wrong please let me know!!

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Beth on 1.31.2010

I decided to try to make this for myself & my kids this evening since we all like sweet potatoes & ricotta cheese. Unfortunately after adding at least two cups of flour I gave up. All I got was a sticky mess that would not become a dough at all… Very sad and now looking for something VERY QUICK to make for dinner.

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Amanda Panda on 1.26.2010

This looks fabulous!

One Review

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frankiesmama on 11.25.2010

My kids love this! I made a huge batch, boiled them, then flash froze them on a cookie sheet for quick dinners. Delish! I did notice that the dough is a little sticky, but comes together easily if you roll it out on a generously floured counter. I thought it wasn’t going to come together, but when I made a “rope” of dough on the floured counter, it was just fine. Thank you for such a unique and tasty recipe!

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