Happy Thanksgiving! Happy Year! Happy Families!
SWEET-POTATO GNOCCHI with MUSHROOMS AND SPINACH
1 cup low-fat ricotta cheese
3 pounds orange-flesh sweet potatoes (often labeled "yams"), boiled until tender, peeled, and flesh puréed
3 tablespoons packed light brown sugar
1 cup freshly grated parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly grated nutmeg
About 3 cups flour
The Directions...now, over to Sunset Magazine for the rest of it, but before you go, here's my pictorial tutorial:
The gnocchi "rope"...
The gnocchi cut into 1" pieces (I froze some...so, now I can Gnocchi whenever I want!)
The gnocchi boil until they rise to the top of water...
I also in my recent Gnocchi-mania, found and tried a recipe for Pumpkin Gnocchi with Gorgonzola Sauce! Tried it with some of my frozen gnocchi! Yea, I'm good.