Top this sweet potato gnocchi with butter or your favorite Alfredo sauce. It's a new, yummy twist on gnocchi!
Ingredients
- sweet potatoes: 1 pound
- egg: 1 piece
- clove garlic, pressed: 1 piece
- salt: 0.5 tsp
- ground nutmeg: 0.5 tsp (to taste)
- all-purpose flour: 2 cups (or as needed)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Bake sweet potatoes in the preheated oven until soft to the touch, about 30 minutes. Remove from the oven and let cool, 15 to 30 minutes.
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Remove and discard skins from cooled potatoes. Mash flesh in a large bowl or press through a ricer. Blend in egg, garlic, salt, and nutmeg. Mix in flour, a little at a time, until a soft dough forms.
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Bring a large pot of lightly salted water to a boil.
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While the water is coming to a boil, make the gnocchi: Roll dough on a floured surface into several long, snake-like logs. Cut logs into 1-inch pieces.
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Drop dough pieces into boiling water and cook until they float to the surface. Transfer with a slotted spoon to a serving dish and keep warm until ready to serve.
