April 8th, 2012
Recipe courtesy of www.newscanada.com. For this and other great recipes, visit Go South! Produce
Microwave sweet potatoes on high until tender; about 7 to 10 minutes (cooking time will depend on wattage of your microwave and size of potato). Cut in half and let cool completely.
Scrape flesh from cooled sweet potatoes into a large bowl. Mash [you will have about 1½ cups (375 mL)]. Add ricotta, Parmesan, brown sugar and salt. Blend well. Gently mix in flour, ½ cup (125 mL) at a time, until soft dough forms.
Turn dough onto a floured surface. Divide into 3 equal pieces. Roll between palms and floured work surface, forming each into a 1-inch (2.5 cm) diameter rope. Sprinkle with small amounts of flour if sticky. Cut each rope into ¾-inch (2 cm) pieces. Roll each piece over tines of a fork to indent (only if desired). Transfer pieces to a parchment-lined rimmed baking sheet.
Bring large pot of boiling salted water to boil. Boil half the gnocchi until tender and floating on surface; about 5 minutes. Use a slotted spoon to transfer to a clean, rimmed baking sheet. Bring water back to rolling boil and cook remaining gnocchi in same manner. Cool completely. (Can be frozen on baking sheet and then transferred to a resealable freezer bag for up to one month.)
In large skillet, melt butter over medium heat. Add onion, salt and pepper, stirring occasionally, until onions are golden and tender, about 20 minutes. Add cream and cook until slightly thickened; about 5 minutes. Stir in thyme and pecans. Toss with cooked gnocchi. Serve immediately.
612 calories, 40 g fat, 15 g protein, 51 g carbohydrates, 5 g fibre. Excellent source of vitamin A, thiamine, riboflavin, folic acid, calcium, and magnesium.