- 2 Pounds red skinned sweet potatoes
- 12 Ounces ricotta cheese, drained
- 1 Cup Parmesan cheese
- 2 Cups flour
- 1/2 Teaspoon nutmeg
- 2 Tablespoons brown sugar
Bake sweet potatoes until soft. About 40 minutes. Peel and presss through a food mill or ricer.
Add ricotta and parmesan cheese and stir to combine. Add brown sugar, 2 teaspoons salt, and nutmeg and combine. Mix in flour, about 1/2 cups at a time, until a soft dough forms.
Turn dough out onto floured surface and divide into 6 equal pieces. Roll each piece between palms into a 20 inch long rope, sprinkling with flour as needed if too sticky. Cut each rope into 20 pieces with a bench scraper. Roll each pieace over a fork to indents. Transfer to a baking sheet.
Cut the rolls into 1-inch pieces. Press each piece with a fork to make an indentation, then spread out on a cutting board or table to dry, about 20 minutes.
Bring a large pot of salted water to a boil, add gnocchi a few at a time and remove them with a slotted spoon as they rise to the surface, draining them well.
Toss the gnocchi in butter and top with parmesan.