Sweet potato gnocchi with simple rosemary cream sauce
This homemade sweet potato gnocchi recipe is a delicious meatless meal. Kids will have fun learning to make pasta from scratch and everyone will enjoy the pasta paired with a simple rosemary cream sauce.
Put sweet potatoes, unpeeled, in a large saucepan. Cover with 2 inches of cold water. Add 1 Tbsp salt and bring pot to a boil.
Reduce heat to medium high and cook for about 40 minutes, until tender. Allow to cool slightly, then peel. Pass through a ricer into a large bowl.
Meanwhile, bring a separate large pot of water to a boil with 1 Tbsp salt.
Add flour, egg, kosher salt, and black pepper to the potatoes. Using your hands, gently combine the ingredients until the dough is smooth and soft.
Lightly dust your work space with flour. Divide dough into 4 pieces. Roll each ball into a long snake about 3/4 inches thick. Cut your rope into 1 inch pieces.
Place the finished gnocchi onto parchment paper or cookie sheets, sprinkled with flour. Allow to rest for 20 minutes.
Place half the gnocchi into the salted boiling water in the large pot. Cook for 2-3 minutes until gnocchi rises to the surface. Using a large slotted spoon remove gnocchi. Repeat with other half.
For the sauce:
In a sauce pan, melt the butter and salt over medium low heat.
Add garlic and rosemary and cook for about 5 minutes or until the butter begins to brown.
Add the heavy cream and stir to combine.
Remove from heat and add Parmesan cheese.
Immediately toss with the gnocchi. Top with additional Parmesan cheese.
You can use leftover baked sweet potatoes. First, microwave them until they are heated through and then proceed with peeling and putting them through the ricer.You can easily make this into a more well rounded meal with cooked Italian sausage and spinach.