Sweet Potato Gnocchi
- 3 medium-large sweet potatoes
- 2 cups unbleached all-purpose flour
- 1 large egg, beaten
- Pinch Salt
- 1 1/2 cups whipping cream
- freshly ground black pepper, to taste
- 3/4 cup shredded fontina or crumbled gorgonzola cheese
- Poke holes in the potatoes and then microwave until soft, 6 to 10 minutes. When the potatoes are cool enough to handle, peel and rice them into a bowl. Add flour, egg and salt. Gently knead dough on a floured surface. Divide into three pieces and then then roll each piece into 3/4-inch thick logs and cut into 1-inch pieces.rnrnBring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the top, about 1 minute. Remove with a slotted spoon and continue until all gnocchi has been cooked.
- While you cook the gnocchi, pour the whipping cream into a small saucepan and boil until reduced by 1/4, about 5 minutes. Remove from the heat and set aside. rnrnButter a large baking dish and add the cooked gnocchi. Pour the sauce over the top, season with salt and pepper and sprinkle with cheese. Bake until cheese is melted and the gnocchi hot throughout, about 10 to 15 minutes.
sweet potatoes, flour, egg, salt, whipping cream, freshly ground black pepper, shredded fontina
Taken from food52.com/recipes/7792-sweet-potato-gnocchi (may not work)