Sweet potato gnocchi

1 sweet potato baked, peeled and mashed
1/2 cup fat free ricotta cheese
1 oz romano cheese grated
1 tsp sugar
1.5 cups of flour (half wheat, half all-purpose)
1/2 tsp salt
1 tsp brown sugar
1/4 tsp nutmeg

Bake the sweet potato for 60-90 minutes (depending on size and shape) at 350 degrees F till a fork slips easily into the potato and it feels "done". I usually wrap it in aluminum foil to bake. Let the potato cool completely before mashing, I like to keep it open to the air so it dries out a little bit as it cools. Mash it once it cools then add the cheeses, sugar, salt, and nutmeg, stir together again (I usually continue mashing it together). Then add the flour, I usually add 3/4 cup of wheat flour first and then knead in the rest of the white flour a 1/4 cup at time.

I like to place the gnocchi dough into the refrigerator for at least 30 minutes before shaping. Separate your cold gnocchi dough into 4 pieces, roll them out into tubes about a half inch wide and cut them into 1/2 inch pieces. Roll a fork into one side, dip into flour and then toss into boiling water until they float.

You can then use the gnocchi like you would any pasta. Though my favorite way to serve it is in sage brown butter sauce. I cut down on the butter from traditional recipes. Typically I take 1 tbsp of butter, heat it up and then add the sage leaves about 1 tbsp of sage, then I add the boiled gnocchi (usually about one half of the pasta in this recipe) and fry it in the butter sauce. I also sometimes coat in a home made marinara sauce.

Each serving is about 5 ounces.

Number of Servings: 6

Recipe submitted by SparkPeople user LMDIENER.