Stick the sweet potatoes a few times with a fork and cook 'em for 40-45 minutes (or until tender) in your oven at 425 degrees. Let them cool slightly (you'll be handling them). Cut them in half and scoop the insides into a bowl (around 2 cups). Add ricotta, salt, cinnamon, and pepper, then mash it all up. Add flour little by little (about 1/2-cup at a time) and stir until a dough forms. Spread 1/4 lb of the flour on your counter or a cutting board, then divide up the dough into fist-size balls until it's gone. Roll each ball into a 1-inch wide coil and cut it into 1-inch pieces. Press a fork into the top of each of the pieces (like you would with, say, peanut butter cookies, but only one direction) to get those traditional gnocchi dents. Add to boiling water and cook for 5-6 minutes. Remove and drain as they float to the top.
Serve with Brown Butter Sauce.
Melt 1 stick butter in saucepan. Add in halved and/or whole sage leaves until crispy. Add pine nuts. Serve over gnocci immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (305g)|
|Recipe Makes: 6|
|Calories from Fat: 224 (31%)|
|Amt Per Serving||% DV|
|Total Fat 24.9g||33 %|
|Saturated Fat 13.1g||65 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 54.4mg||17 %|
|Sodium 217mg||7 %|
|Potassium 780.7mg||21 %|
|Total Carbohydrate 109.2g||32 %|
|Dietary Fiber 11.3g||45 %|
|Sugars, other 97.9g|
|Protein 17.1g||24 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 721
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