prep time: 40 minutes
cook timel: 10 minutes
1-15-ounce container part-skim ricotta cheese
1/2 cup sweet potato puree
1 large egg
1 large egg white
1/4 cup grated parmesan
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup whole-wheat pastry flour + 1/4 cup to roll out the dough
1 cup all-purpose flour
1-24-ounce jarred pasta sauce - heated or at room temperature
1. in a large bowl, mix the ricotta cheese, sweet potato puree, egg, egg white, parmesan, baking powder, and salt. add both types of flour at once. mix with a wooden spoon until the flour is just absorbed, the puree is well-combined, and a soft sticky dough forms.
2. cover 2 baking sheets with waxed paper or aluminum foil. cut the dough into 8 pieces. on a lightly-floured counter, roll the dough into a log about 12 inches long and 1 inch thick. slice off 1 x 12-inch pieces of dough to form the gnocchi. transfer to the baking sheet and repeat with remaining dough.
3. fill an 8-quart stockpot with water and bring to a boil. add half the gnocchi (so that they don’t stick) and gently stir. cook until the pasta is tender and no longer translucent in the center, 4 to 6 minutes. the gnocchi should be floating. lift them out with a slotted spoon and transfer to a large serving dish. cover with aluminum foil. repeat with the remaining gnocchi and top with sauce. serve immediately.
- goop, november 2010