Place sweet potatoes on plate; microwave on high until tender,
about 5 minutes per side. Cut in half and cool. Scrape sweet
potato flesh into medium bowl and mash. Add ricotta cheese;
blend well. Add Parmesan cheese, brown sugar,salt, and nutmeg;
mash to blend. Mix in flour until soft dough forms.
Roll dough between palms and floured work surface to stretch it
out into a rope. Cut into equal pieces about an inch long.
Bring large pot of water to boil. Working in batches, boil gnocchi
until tender, about 5 minutes or until gnocchi float to the top of the
pot.
Melt butter in heavy large saucepan over medium-high heat.
Cook until butter solids are brown and have toasty aroma,
swirling pan occasionally, about 5 minutes. Remove the pan from
the heat. Stir in the cinnamon, maple syrup. Careful, the mixture
will bubble up. Gently stir the mixture. When the bubbles
subside, toss the cooked gnocchi in the brown butter.
Originally Submitted
1/25/2011
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