Total: 50 minutes
Yield: Serves 6
- 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, plus 1/4 cup to roll out the dough
- 1 cup all-purpose flour
- 1 (24-ounce) jarred pasta sauce, heated or at room temperature
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.
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.
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.