Ingredients:
For the Sweetpotato Gnocchi:
2lbs or 1kg sweetpotatoes (boiled for 15 minutes or until very soft)
8oz or 200g-250g flour
1 tsp salt
1/4 tsp black pepper
For the meatballs:
1 package pasture-raised Hot Italian Sausages, cases removed, formed into coin sized pieces and browned
Parmasan cheese or other tangy aged cheese
Whole milk
Directions:
Boil sweet potatoes until very soft, let cool and drain.
Add rest of ingredients and form into dough, don't over mix
Roll the dough into long ropes and cut into 1.5" segments
Roll over the tines of a form if desired (the ridges help the gnocchi to hang onto sauce)
To cook, boil the gnocchi in salted water until it floats (about 2 minutes)
Drain, and set aside
Cook sausage until brown, then add gnocchi to the pan, stir gently and add cheese and milk until it becomes creamy
Turn off heat and add in the arugula, stir until wilted
Top with more cheese if desired and serve
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