Sweet Potato Gnocchi With Coconut Sabayon Sauce #SP5

• 2 cups Simply Potatoes Mashed Sweet Potatoes
• 2 tablespoons pumpkin pie spice
• 2 pints premium coconut milk ice cream, melted
• 23 cup whole milk ricotta cheese
• 1 cup Wondra Flour (plus a little extra to sprinkle on the counter for rolling gnocchis)

1. Before starting take out 2 pints of premium vanilla coconut milk ice cream and place on the counter to soften and melt but still remaining cold.
2. Place 2 cups of the Mashed sweet potatoes into large bowl.
3. Add the ricotta cheese and pumpkin pie spice and blend until well mixed.
4. Add the flour, 1/2 cup at a time until a soft dough forms.
5. Lightly flour a work surface and place the dough in a ball on the work surface.
6. Divide the dough into 6 equal balls.
7. Roll out each ball into a 1-inch wide snake like rope.
8. Cut each rope into 1-inch pieces.
9. Roll the gnocchi over the spikes of a fork.
10. Transfer the formed gnocchi to a large baking sheet.
11. Finish all gnocchi before boiling them.
12. After all gnocchi are finished bring a large pot of salted water to a boil over high heat.
13. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes.
14. Drain the gnocchi using a slotted spoon onto a baking sheet.
15. Tent with foil to keep warm and continue with the remaining.
16. Place about 10 warm gnocchi in a bowl and spoon over the coconut milk ice-cream sabayon.
17. Enjoy the tastes bites of goodness!

potatoes mashed sweet potatoes, pumpkin pie spice, milk ice cream, milk ricotta cheese, wondra flour

Taken from www.food.com/recipe/sweet-potato-gnocchi-with-coconut-sabayon-sauce-sp5-515055 (may not work)