Sweet Potato Gnocchi with Coconut Sabayon Sauce

Sweet Potato Gnocchi with Coconut Sabayon Sauce

Ingredients:
Sweet potatoes
Pumpkin
Vanilla ice cream
Ricotta cheese
All-purpose flour

Directions:
1. Before starting take out 2 pints of premium vanilla coconut milk ice cream and place on the counter to soften and melt but still remaining cold. Place 2 cups of the Mashed sweet potatoes into large bowl.
2. Add the ricotta cheese and pumpkin pie spice and blend until well mixed.
3. Add the flour, 1/2 cup at a time until a soft dough forms.
4. Lightly flour a work surface and place the dough in a ball on the work surface.
5. Divide the dough into 6 equal balls.
6. Roll out each ball into a 1-inch wide snake like rope.
7. Cut each rope into 1-inch pieces.
8. Roll the gnocchi over the spikes of a fork.
9. Transfer the formed gnocchi to a large baking sheet.
10. Finish all gnocchi before boiling them.
11. After all gnocchi are finished bring a large pot of salted water to a boil over high heat.
12. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes.
13. Drain the gnocchi using a slotted spoon onto a baking sheet.
14. Tent with foil to keep warm and continue with the remaining.
15. Place about 10 warm gnocchi in a bowl and spoon over the coconut milk ice-cream sabayon.
16. Enjoy the tastes bites of goodness!