This recipe is actually pretty easy, other than being a bit time consuming hand rolling the gnocchi and cleaning up all the flour on the counter.
For the gnocchi you'll need:
- 1 Can of sweet potatoes
- 1 Cup of flour
- 1/4 Cup of grated Parmesan
- 1 Clove of garlic (diced)
- 1 Egg
- Mash the potatoes very well with a whisk or a potato ricer.
- Add all other ingredients and mix 'til the dough just starts to come together.
- Don't over work the dough or your gnocchi will be tough.
- Grab a small handful of dough and roll it into a long cylindrical snakelike shape.
- Cut the snake into 1 in. bite size pieces.
- Using the tines of a fork and your thumb, gently roll the bite size pieces onto a floured plate.
- This will take a minute to get the hang of, but when you do, it will go quickly. Here's a really good Youtube video that shows how to do it.
- You can make these ahead and let them rest while the sauce is cooking.
- Bring a big pot of salted water to a rapid boil, drop the gnocchi in slowly, so the water doesn't splash back up on your hand... trust me on this one.
- When they start to float , pull 'em out with a slotted spoon and put 'em in a bowl.
- 1 Jar of butternut squash pasta sauce (you can also use any kind of store bought sauce, I just prefer the flavor of this one with the sweet potatoes)
- 1 Apple (peeled & diced)
- 1 Sweet yellow onion (diced)
- 3 Mini sweet yellow or orange peppers (sliced thin)
- 5 or 6 Mushrooms (rough chop is fine)
- I also added a couple of cut up (skinless) smoked sausages in the sauce for extra flavor. This is totally optional though.
- Add all ingredients to a medium pot and simmer on low for about 2 hrs or 'til all the veggies are fork tender.
- Toss the gnocchi with the sauce 'til it's all good and covered. I like to add shredded mozzarella on top while it's steaming hot, but that step is (technically) optional. (Go ahead and do it, I won't tell)