Sweet Potato Gnocchi

These taste great, and there's always enough leftover for an easy lunch the next day. Erin L. Boulder, CO Prep Time: 15 min Cook Time: 45 min Servings: 6 Reviews (0)

Ingredients

We recommend using the following branded ingredients for this recipe:

potato(es)

sweet potato(es)

Kraft Parmesan Cheese

Martha White Flour

McCormick Nutmeg

1 egg(s) 1/3 cup balsamic vinegar 1 1/4 lb. potato(es) 1 sweet potato(es) 1/3 cup Kraft Parmesan Cheese 1 1/2 - 2 cups Martha White Flour 1/2 tsp. McCormick Nutmeg

Preparation

1. Bring a large pot filled with 8 cups of water to a boil. Meanwhile, peel potatoes and cut them into small pieces. Add to the water and boil until soft (about 35-40 mins).


2. Cool potatoes completely and mash them (like mashed potatoes).


3. Lightly flour 2 or 3 large baking sheets or line with parchment paper.


4. Beat together egg, nutmeg, salt, and pepper in a small bowl. Gather potatoes into a mound in sheet pan and form a well in center. Pour egg mixture into well, then knead into potatoes. Knead in cheese and 1 1/2 cups flour, then knead, adding more flour as necessary, until mixture forms a smooth but slightly sticky dough. Dust top lightly with some of flour.


5. Cut dough into 6 even pieces. Form 1 piece of dough into a 1/2-inch-thick "rope" on a lightly floured surface. Cut rope into 1/2-inch pieces. Gently roll each piece into a ball and lightly dust with flour. Repeat with remaining 5 pieces of dough.


6. Turn a fork over and hold at a 45-degree angle, with tips of tines touching work surface. Working with 1 at a time, roll gnocchi down fork tines, pressing with your thumb, to make ridges on 1 side.


7. Bring a pot of salted water to boil. Add gnocci (1/3 at a time) and cook until the gnocci floats to the surface (about 5-7 minutes).


8. Serve gnocci with parmesan sprinkled on top, and with a balsamic vinegar reduction on top.

Cook's Notes

Cook all of the gnocci and then save the portion that you don't plan to serve in a freezer bag for later use!

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