SWEET POTATO GNOCCHI
1kg sweet potato (approx two big ones)
1 egg yolk
3 cups plain or 00 flour
3/4 cup ricotta
1/2 cup grated Parmesan
- Roast sweet potato for an hour at 200°C. Peel immediately and mash. Let cool for ten mins.
- Add egg yolk, flour, ricotta, grated Parmesan. Mix together until a dough is formed but don't overwork it. If it seems really sticky add a little more flour. Wrap tightly and leave for half an hour.
- Lightly flour a bench, cut dough into workable pieces and roll into 1.5 cm cylinders. I found if your hands are covered in flour it's harder to roll. Cut into 2cm pieces with a floured knife. You can press with a fork to look pretty or use a gnocchi board.
- Lay them on a floured surface or tea towel in one layer so they don't stick together.
To cook: Place into rapidly boiling water for 1—2 minutes or until they float. Add to pan with sauce and warm through.
To store: Freeze for an hour as one layer so they don't stick and then place all into a bag to freeze.