Homemade Sweet Potato Gnocchi

This is one of our favorite meals to make when we have company over for dinner and it is always a hit! Before you start, you need to know that this is really time consuming, but it is definitely worth it. Bubba was actually the one who found the recipe and he was so excited to make them. He made them all by himself the first time around and he did an amazing job!
Once you get them made, you can freeze them and they will save for a month or two. The trick for freezing them is to freeze them on a baking sheet. Keep the gnocchis from touching otherwise they will get stuck together. Once they are frozen, you can put all the gnocchis in a freezer bag. You cook them just the same as the directions say, but they may take a few seconds longer.

Homemade Sweet Potato Gnocchi

Ingredients:

2 1-lb. sweet potatoes
1 12-oz. container fresh ricotta cheese, drained in sieve 2 hours

1 cup grated Parmesan cheese

2 tbs. packed brown sugar

2 tsp. plus 2 tbs. salt

1/2 tsp. nutmeg

2 3/4 cups flour (about)

Directions:

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; transfer 3 cups to mixer. Add ricotta and blend well. Add Parmesan, brown sugar, 2 tsp. salt and nutmeg; mash to blend. Mix in flour, about 1/2 cup at a time, until soft dough forms.

Turn dough onto floured surface; divide into 6 equal pieces. Form each piece into a 20-inch-long rope (about 1 inch in diameter), sprinkle with flour as needed if sticky. Cut each rope into 40 pieces. Transfer to baking sheet.

Bring large pot of water to boil; add 2 tbs. salt and return to boil. Working in batches, boil gnocchi until they float to the top.

Serve with Brown Butter Sage Sauce or Homemade Marinara.

*Recipe found on Epicurious