Homemade sweet potato and ricotta gnocchi is paired with a simple thyme butter for a delicious and comforting meal!
Course Main Course
Keyword sweet potato gnocchi
Prep Time 30minutes
Cook Time 10minutes
Total Time 40minutes
1cupwhole milk ricotta
1.5tbsppacked dark brown sugar
2cupsflour+more for dusting
10sprigs fresh thyme
1/4cupchopped toasted walnutsoptional
Prick the sweet potatoes all over with a fork, then microwave on high for 7-10 minutes until fork tender. Cut the sweet potatoes in half and let them cool, then scoop out all the flesh. Put the sweet potato flesh through a food mill (this is preferred so you get a fine consistency), or mash it well with a fork.
Mix the mashed sweet potatoes with the ricotta, brown sugar, and nutmeg until blended. Season to taste with salt. Add the flour 1/2 cup at at time, until you end up with a sticky soft dough.
Dust your countertop with flour, then take 1/4 of the dough at a time and roll it out into a long rope. Cut 1 inch pieces from the dough.
If desired, roll the gnocchi into the tines of a fork to create ridges. The purpose of this is to help the gnocchi catch the sauce with its ridges, but it’s not required here.
Bring a pot of salted water to a boil, and cook the gnocchi (you may need to do this in 2 or 3 batches) for about 3 minutes, until they float in the water. Drain and set aside while you prepare the sauce.
Place the butter and thyme in a frying pan and cook over medium high heat until melted. Remove the thyme sprigs if desired, then add the gnocchi to the pan. Fry for about 3 minutes on each side until golden brown, and sprinkle the walnuts on top. Enjoy!