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Purple Potato Gnocchi with Ricotta

Sonja Bradfield
  • minutes
  • Serves 4 to 6

INGREDIENTS

6

Sage, large fresh

2

lbs Sweet potato

1 cup

Flour

1 pinch

Nutmeg

1

Parmesan and freshly ground black pepper

1/2 tsp

Pepper

1 tsp

Salt

1

large pinch Salt

8 tbsp

Butter

1 cup

Parmesan cheese

2/3 cup

Whole milk ricotta