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.