Make Galen Zamarra's Sweet Potato Ricotta Gnocchi

Make Galen Zamarra's Sweet Potato Ricotta Gnocchi

As promised in our weekly dining newsletter, we bring you the recipe for Sweet Potato Ricotta Gnocchi from Galen Zamarra, the chef/owner at Mas(farmhouse)

Sweet Potato Ricotta Gnocchi 3 cups baked sweet potato pulp 12 oz ricotta, drained overnight 1 cup grated Parmesan 2 tbsp brown sugar 2 1/2 tbsp salt 1 tsp ground nutmeg 3 cups flour

In a large mixing bowl, combine the ricotta and sweet potato, and mix well. Add the Parmesan, brown sugar, salt and nutmeg, mixing continuously. Add the flour a little at time (it's ok if you don't use all of it). Mix until a soft dough consistency is achieved. Divide the dough into small pieces, and roll into long ropes. Cut each rope into 1/2-inch pieces. Roll each piece using the back of a fork to form the gnocchi.

In a large pot of boiling, salted water, boil the gnocchi until they float (approximately 1 minute). Drain and finish with brown butter and fresh sage.


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