A delightful twist on traditional gnocchi, combining the sweetness of sweet potatoes with the creaminess of ricotta for a soft and flavorful dish.
Place the sweet potatoes in a microwave-safe dish, add a splash of water, and microwave on high until soft, about 10 minutes.
Pierce the sweet potatoes with a fork before microwaving to ensure even cooking.
Finely chop the onion and sauté it in olive oil over medium heat until golden brown.
Stir the onions frequently to prevent burning and achieve a nice caramelization.
Scoop the flesh of the cooked sweet potatoes into a mixing bowl and mash until smooth.
Allow the sweet potatoes to cool slightly before mashing to avoid burning your hands.
Mix the mashed sweet potatoes with ricotta, sautéed onion, egg, salt, pepper, and nutmeg until well combined.
Ensure the mixture is smooth and evenly combined for consistent gnocchi texture.
Gradually add the flour to the mixture, stirring until a soft dough forms.
Avoid overmixing the dough to keep the gnocchi light and tender.
Roll small portions of the dough into logs on a floured surface and cut into bite-sized pieces.
Use a fork to create ridges on the gnocchi for better sauce adherence.
Bring a pot of water to a boil and cook the gnocchi in batches until they float to the top, about 3 minutes.
Do not overcrowd the pot to ensure even cooking.
Remove the cooked gnocchi with a slotted spoon and drain in a colander.
Toss the gnocchi with a little olive oil to prevent sticking.
Optionally, sauté the gnocchi in a pan with butter or olive oil for a crispy exterior.
Add fresh herbs like sage or thyme for extra flavor.
Serve the gnocchi with your favorite sauce and enjoy.
Garnish with freshly grated Parmesan or chopped parsley for a finishing touch.
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