- 1 large sweet potato
- 250 gram ricotta cheese
- about 8 tablespoons all-purpose flour
- 80 gram butter
- a few sprigs of fresh thyme
- pepper and salt to taste
Kitchen equipment needed
- An oven
- Tin foil
- Large bowl
- Large pan
- Slotted spoon or skimmer
- Large plate
- Large skillet
Preparation — 40 minutes
PRE-HEAT the oven to 220 degrees celsius or 430 degrees fahrenheit.
RINSE the sweet potato and wrap in tin foil. PLACE the potato in the oven for about 30 minutes, or until the potato is soft and tender. Let it cool off a bit. Bring the large pan with water to a boil.
PEEL the potato and mash it with a fork in the large bowl. MIX with the ricotta cheese, season with pepper and salt and add 1 tablespoon of flour at a time until well combined. Keep on adding flour until it doesn’t stick too much to your hands. Keep in mind you shouldn’t add too much flour, otherwise it will taste very chewy. The dough should be soft and a little bit sticky.
Making the sweet potato gnocchi — 10 minutes
Divide the dough into equal pieces and roll into 0,5 inches thick rolls. CUT the rolls into small pieces and use a fork to make them into pretty looking gnocchi. PRESS slightly with your thumb and roll until you have the fork pattern on one side of the gnocchi. After a few times, you will get the hang of it! The sauce will adhere better because of the ribbed pattern. When you put the gnocchi on a plate, be sure to use a little flour to prevent them from sticking together.
BOIL the gnocchi for just a few minutes. Be careful not to overcrowd the pan, otherwise the result be one sticky gnocchi instead of the beautiful little ones you’ve created. You will notice the gnocchi will float when they’re done.
HEAT enough butter in a large skillet to be also used as a sauce and add some thyme leaves. ADD the gnocchi and toss them around for a few minutes, they will be crispy on the outside and soft on the inside. Season with pepper and salt. Enjoy!