|Secret ingredient: yummy yam!|
- In one bowl, mix together ricotta cheese, yam, eggs, and parmesan cheese.
- In another bowl, mix flour, baking powder and salt.
- Then mix the wet ingredients with the dry, until well combined, and a soft sticky dough forms. If you find the dough too sticky, just work in small amounts of flour until you get the consistency you want.
- On a well floured surface, with your hands, roll out the dough into 4 strips, with the width being no more than a 1/4 to 1/2 inch thick (I’m beginning to think the smaller the better with Gnocchi). If the dough is too thick, the gnocchi won’t cook properly.
- Then cut the strips into 1/4 to 1/2 inch long pieces (again, I think smaller is better), transferring them onto a cookie sheet lined with wax paper. This is so you can put them in the fridge until you are ready to make them, and so the gnocchi won’t stick together.
- Use a large pot to boil your water (I like to use a stock pot to prevent clumping).
- Add the gnocchi slowly to the boiling water. Don’t dump them in all at once, as they will clump together. I found that cooking them in 2 batches works well, just put the cooked ones into a glass bowl, cover with foil, then proceed with the next batch. Boil them until they float – this will only take about 5-7 minutes.
- If you like your gnocchi more firm, I would try to fry them up a bit in a frying pan with a little bit of olive oil for about 4 minutes or so. Then toss them with sauce.
- For extra added nutrition, you can add 1/2 cup of pureed yam that you may have left over, into your pasta sauce. It’s sweet, and know one will even know it’s in there! Bonus!
You are done! Add sauce. Pour a glass of wine for those eaters over the age of 18. Eat. Yum.