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Tuesday, 8 October 2013

Sweet Potato Gnocchi...

With Sage and  Balsamic Brown Butter Sauce... 
1 1/2 cups cold roasted Sweet potato,
 with 1 cup of Riccotta, 1/2 cup of grated Parmigiano,
and enough plain flour to make a dough.

Roll into sausage lengths, and cut into small sections.
Roll the little bits into your desired shape.
Cook in small batches in boiling water, until they float to the surface.

Serve with Sage Butter Sauce and flakes of Pecorino Pepato...
remember Google is your friend as far as recipes go.

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