Sweet Potato Gnocchi with Citrus Cream

Sweet Potato Gnocchi with Citrus Cream (slightly adapted from Kraft Recipes, Total Time: 2 hours, 30 minutes; Servings: 8)

Ingredients

·         2 lb. sweet potatoes (about 4 large)

·         ½ cup  Part-Skim Ricotta Cheese

·         ½ cup Grated Parmesan Cheese, divided

·         1 tsp. salt

·         3 cups flour

·         1 pkg.  (8 oz.) 1/3 Less Fat or Fat-Free Cream Cheese, cubed

·         1-3/4 cups skim milk

·         2 Tbsp. margarine

·         ¼ tsp. ground nutmeg

·         1 tsp. orange zest

Directions

1.      Heat oven to 400ºF.

2.      Prick potatoes several times with fork; place on foil-covered baking sheet. Bake 45 min. to 1 hour or just until tender. Cool slightly. Scoop potato flesh into large bowl; mash until almost smooth. Layer paper towels on baking sheet; spoon potatoes onto towels to drain. Replace paper towels as necessary until potatoes are stiff but not dry. Spoon into large bowl.

3.      Add ricotta, ¼ cup Parmesan and salt; mix well. Stir in flour, 1/2 cup at a time, until mixture forms soft dough. Place on lightly floured surface; knead in additional flour if necessary until dough is no longer sticky.

4.      Cut dough into 8 equal portions. Roll each portion on floured surface into 3/4-inch-thick rope. Cut into 3/4-inch pieces. Roll each piece into ball, dusting with additional flour if needed. Press each dough ball onto back of fork tines to form ridges on one side, pressing with thumb so that dough piece becomes indented with thumb on other side. Place in single layer on waxed paper-covered baking sheets.

5.      Add half the gnocchi to large pot of boiling water; stir. Cook 4 min. or until gnocchi float to surface. Remove with slotted spoon to colander; drain. Repeat with remaining gnocchi.

6.      Cook cream cheese, milk, margarine, nutmeg and remaining Parmesan in saucepan on low heat 10 to 15 min. or until cream cheese is melted and sauce is well blended, stirring occasionally. Stir in zest.

The gnocchi takes a while to make, but it is very tasty. Soft and chewy, but not too chewy.  I definitely think that it is worth the time it takes to make, but if you don’t like sweet potatoes, I would not recommend it! The sauce is a different story for me (and my husband), we did not like it – because of the orange zest.  It was just a little too far outside of our comfort zone.  I think that when I make this again, I will leave that ingredient out, but add some garlic or Italian seasoning.   The dish as a whole is very filling and I am excited to try it again.  Don’t be scared about adding too much flour – I had to add a lot in order to get the dough from being sticky (and, in the end, it was STILL sticky).