Make Galen Zamarra's Sweet Potato Ricotta Gnocchi
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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