Sweet Potato Gnocchi

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 10
• 3 lbs sweet potatoes, peeled & diced
• 1 ounce butter
• 3 eggs
• salt & pepper, as needed
• 1 pinch ground nutmeg
• 1 lb all-purpose flour (or more)
• 2 ounces butter, for sauteing

Recipe

• 1 boil sweet potatoes in salted water until fork tender.
• 2 drain, allowing the potatoes to dry (no residual moisture is wanted).
• 3 puree potatoes through a potato ricer or food mill while potatoes are still hot.
• 4 add butter, eggs, salt, pepper & nutmeg to potatoes. mix well. incorporate enough flour to make a stiff dough.
• 5 on a floured surface roll out dough into dowel shapes about 1-2 inches in diameter. cut into 2 inch pieces. using the tines of a floured fork, texturize the pieces to form the ripples.
• 6 cook the gnocchi in simmering water until they float to the top. remove from pot w/slotted spoon.
• 7 in a separate pan, melt 2oz butter.
• 8 add the gnocchi and toss until coated with butter and slightly browned. serve immediately.
• 9 (i added 2 tablespoons of apricot preserves to form a sweet glaze over the gnocchi to enhance the sweetness of the potatoes. this is strictly optional, but i recommend it!).