I developed the recipe as a way to use a few leftover sweet potatoes from my CSA share. These gnocchi are a pretty addition to the Thanksgiving or other holiday table, plus they'll be enjoyed by your vegetarian and carnivore guests alike. My vegetarian daughter loves this dish! —KarinCooks
medium-large sweet potatoes
unbleached all-purpose flour
large egg, beaten
1 1/2 cups
freshly ground black pepper, to taste
shredded fontina or crumbled gorgonzola cheese
Poke holes in the potatoes and then microwave until soft, 6 to 10 minutes. When the potatoes are cool enough to handle, peel and rice them into a bowl. Add flour, egg and salt. Gently knead dough on a floured surface. Divide into three pieces and then then roll each piece into ¾-inch thick logs and cut into 1-inch pieces.
Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the top, about 1 minute. Remove with a slotted spoon and continue until all gnocchi has been cooked.
While you cook the gnocchi, pour the whipping cream into a small saucepan and boil until reduced by 1/4, about 5 minutes. Remove from the heat and set aside.
Butter a large baking dish and add the cooked gnocchi. Pour the sauce over the top, season with salt and pepper and sprinkle with cheese. Bake until cheese is melted and the gnocchi hot throughout, about 10 to 15 minutes.