halfbakedharvest4.5
Sweet Potato Gnocchi with Rosemary Parmesan Cream Sauce
Gnocchi that's like a bowl of softy, pillowy, fall goodness, with a rosemary sauce that takes it to a whole new level!
👥 6 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 30 min🔥 Cook: 1h👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pot
- ●baking sheet
- ●bowl
- ●strainer
- ●whisk
- ●oven
📝 Preparation Steps
1
1. Preheat your oven to 400 degrees F.2. Poke a few holes in the sweet potatoes and bake for ⏱️ 45 minutes or until soft and tender. When the sweet potatoes are cooked, slice them in half, allow to cool, and finely mash or puree them. 3. In a large bowl, mix together the sweet potatoes, ricotta, egg, salt, and flour. Stir the mixture until just combined. If the dough seems wet, add a tablespoon of flour at a time until it can be formed into a ball. The dough should be sticky.4. Generously flour a clean counter and scrape the dough out onto the counter. Cut the dough into four equal pieces. Working with one piece of dough at a time, roll the dough into a rope about 1 inch thick and cut into bite size pieces. Repeat this process with the other pieces of dough and place the gnocchi on a baking sheet that has been dusted with flour. At this point, the gnocchi can be kept, covered in the fridge for up to 1 day and then boiled just before you are ready to eat.5. To make the sauce. Heat the butter in a large skillet over medium-high heat and cook until it begins to brown, about ⏱️ 3-5 minutes. Stir in the rosemary and then slowly pour in the cream. Whisk in the parmesan, nutmeg, cayenne, and season with salt and pepper. Simmer the sauce for ⏱️ 3-5 minutes, whisking until smooth. Keep warm over low heat. 6. Bring a large pot of salted water to a boil. Boil the gnocchi until they float to the top and are cooked through, about ⏱️ 3-4 minutes. Remove the gnocchi using a slotted spoon or spider strainer and drop it right into the sauce, gently tossing to combine. If the sauce thickens up, add a splash of the gnocchi cooking water to thin it a bit. 7. Divide the gnocchi among bowls. Top with rosemary and parmesan, of desired. EAT!
medium sweet potatoes (about 2 cups once mashed)2(1/4 cup) butter4 tablespoonslarge egg1
Nutrition Facts
calories
584 kcal
fat Content
28 g
serving Size
1 serving
fiber Content
2 g
sugar Content
2 g
sodium Content
658 mg
protein Content
11 g
cholesterol Content
118 mg
carbohydrate Content
42 g
saturated Fat Content
17 g
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