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Sweet Potato Gnocchi With Lamb and Leek Ragu

Sweet Potato Gnocchi With Lamb and Leek Ragu
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Prep Time: 15 min Serves: 4
Cooking Time: 1 min Yield: 20 gnocchi
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Making boiled gnocchi with sweet potatoes adds a slight sweetness — the perfect contrast to a savory meat ragu. And while gnocchi can get a bad rap, lightening them with part-skim ricotta cuts one serving to fewer than 200 calories. Sweet potatoes can help regulate blood sugar and provide antioxidant benefits.



1. Microwave sweet potatoes for about 10 minutes on high (or preheat oven to 400°F, pierce potato a few times, and bake on a foil-lined baking sheet for 45 minutes).
2. Remove the potato skin and use a ricer to mash the potato (use a fork if you don’t have a ricer). Add ricotta, salt, pepper and red pepper flakes. Mix well and adjust seasoning. Stir in yolk and flour and mix well to combine. Put in the fridge and allow to set if possible, preferably for an hour.
3. Set a large pot of water on high and bring to a boil. Then add salt.
4. Warm a large pan over medium heat. Add oil. When it ripples, add chopped onions, peppers, salt and pepper and saute until the onions begin to turn translucent. Add leek and garlic and saute for 3 minutes.
5. Add ground lamb and cook until it starts to turn slightly brown. Add water ¼ cup of water and turn down to a simmer while you make the gnocchi.
6. Scoop a tablespoon of the sweet potato mixture and use a teaspoon to scrape half the mixture off the spoon into the boiling water. Repeat five or six times and wait for the gnocchi to float to the surface, about two to three minutes. Remove with a strainer and dry in a sieve or colander. Repeat until there isn’t any more dough.
7. Reduce the liquid in the lamb ragu liquid, portion and serve.

PC: Arthur Bovino


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