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Ingredients
- 1 large sweet potato (500–600g)
- 1C whole milk ricotta
- ¼C parmesan cheese, grated
- 1½ tbsp salt
- 1¼C flour
Method
- Prick the sweet potato a few times with a fork and microwave until soft, about 7 minutes. (Alternatively, bake in the oven at 200°C for approximately 1 hour until soft.)
- Scoop the flesh of the sweet potato into a mixing bowl. Discard the skin. Mix in the ricotta, parmesan, and salt until well combined and almost completely smooth. Add the flour ½ cup at a time, kneading very gently after each addition — don't over-knead or the gnocchi will become tough.
- Once the dough is easier to handle, transfer to a clean floured work surface and form it into a loaf, about 22 x 12cm. Cut a slice off the short side. Roll and stretch the slice on a floured surface until it forms a long, rope-like shape. Cut the rope into 2cm segments and transfer to a bowl. Repeat with remaining dough.
- Bring a large pot of water to boil, add the gnocchi, and boil until they rise to the top. Drain and toss gently with a little olive oil to prevent sticking. At this point you can cook immediately, refrigerate, or freeze.
- To serve, pan-fry the gnocchi in an AUS-ION™ frypan until golden, then toss with your preferred sauce or simply with charred broccolini, olive oil, garlic and salt.
