Cafe Cortina's Sweet Potato Gnocchi

(WJBK) - Get this recipe courtesy of Cafe Cortina in Farmington Hills.

SERVES (4) (28 GNOCCHI)

INGREDIENTS

• 2 LARGE SWEET POTATO
• 3-4 CUPS FLOUR 00’ FARINA (OR ANY ARTISAN PASTA FLOUR)

PROCEDURE
PEEL BOIL & DRAIN (PBD METHOD)
PASS POTATOES FOOD MILL
MIX FLOUR UNTIL DOUGH BALL CONSISTENCY
ROLL EACH OUT INTO DESIRED THICKNESS & LENGTH
CUT INTO SMALL CUBES. CUT ON SLANT TO GIVE BIAS APPEARANCE
ROLL OFF FORK- WHY? CAUSES INDENTATIONS THAT HOLDS SAUCE
BOIL IN SALTED WATER UNTIL THEY RISE TO THE TOP OF WATER
DRAIN IMMEDIATELY

SUGO (SAUCE)

• 2 TBS EXTRA VIRGIN OLIVE OIL
• 1 SMALL ONION MINCED
• ½ CUP PROSCIUTTO DI PARMA (SHAVINGS)
• 1 C. FRESH SPINACH
• 1 C. FRESH ARUGULA
• ½ CUP RICOTTA
• 1 ½ TSP. FRESH THYME
• SALT TO TASTE

SAUTÉ THE ONIONS IN THE OLIVE OIL UNTIL LIGHTLY CARAMELIZED, ADD THE GNOCCHI'S AND THEN THE PROSCIUTTO, SPINACH, ARUGULA, RICOTTA, FRESH THYME AND SALT TO TASTE.
SAUTÉ AT MED HIGH HEAT FOR ABOUT 6 MINUTES.