sweet potato gnocchi

These things were so good! And easy too. I made them yesterday because I was feeling like cooking something new and special and grown up while the kids were with their dad, so I made these homemade sweet potato gnocchi. I had them for dinner last night, and lunch today.

Here's the recipe:

• 2 roasted yams (I used some left over from dinner the night before that had been roasted at 425 degrees until tender)
• 1 12oz. container of lowfat ricotta cheese
• 1/2 c. grated parmesan cheese
• 2t. Janes Krazy mixed up Salt (regular salt works too)
• 2 3/4 c. flour

Squish the yam out of it's skin into a big bowl and mash it up.
Add the ricotta cheese, the parmesan and the salt and mix it in with the yam.
Add the flour a half cup or so at a time and mix it in, I used a pastry cutter.
It mixes up into a nice light dough.

Turn the dough out onto a floured surface and make it into about 6 balls. Take one of the balls and roll it out on the floured surface like a play-dough snake. It should make a snake about 20" long and 1" around. Cut it into 1" long pieces. Each ball of dough makes about 20 gnocchi, so you can feed lots of people or have extra to freeze.

Roll a fork over your little piece to make nice ridges (mine didn't turn out too ridged).

Cook them in small batches by boiling salted water and cooking the gnocchi for about 5 minutes until they float. Drain and set aside on a baking sheet while you cook the rest of them.

I served them with a simple olive oil sauce sort of thing.
I sauteed one minced shallot in extra virgin olive oil, and then added a batch of pre-cooked gnocchi and sauteed them too until they were nice and hot.

Then I added chopped parsley, basil, and oregano from the garden, some diced garden tomatoes and a little more olive oil to finish, a little pepper and parmesan, and that's it.

(on the side I had some caprese salad with garden tomatoes and pearl sized fresh mozzerella)