Prep
25 min
Total
4 hrs
Plus
Special tools: baking trays and potato ricer
Serves
6
INGREDIENTS
- 2 lbs sweet potato
- 2/3 cup ricotta cheese
- 1 egg
- 1 1/4 cups flour
- 1 tsp kosher salt
- 2 tbsp olive oil
- 1 nub butter
- 2 pints fresh goat cheese
- nutmeg
- black pepper
Tomatoes
METHOD
- Cut tomatoes in half and toss in a bowl with olive oil garlic, salt, pepper, thyme and sugar. Place on baking sheet and bake at 300 F for 3 hours. Remove and let rest.
- Heat oven to 415 F degrees, rub sweet potatoes with olive oil and bake on a baking sheet for an hour or till soft to the touch.
- Let cool and remove skin. Pass through a potato ricer. Add ricotta, egg yolk, salt, pepper and nutmeg. Add 3/4 cup flour and work into a dough. Continue to add the remaining flour, being careful not to overwork. Let rest for 10 minutes.
- Flour a cutting board and cut a piece of dough and roll into 1-inch log. Slice into 1/2-inch gnocchi. Repeat and place gnocchi on a well-floured baking sheet.
- Bring a large pot of water to boil and add gnocchi. Take them out when they float to the top.
- In a large saucepan, heat olive oil and butter to nut brown. Add gnocchi and lightly toast until crispy. Then add tomatoes and plate. Garnish with goat cheese and basil.
