Here you'll find our favorite recipes, both original goop creations and dishes shared by great make contributors. Browse by ingredient or category to find the perfect dish for any craving or occasion, or simply scroll to get inspired (and seriously hungry).
- 1 (15-ounce) container part-skim ricotta cheese
- 1/2 cup sweet potato puree
- 1 large egg
- 1 large egg white
- 1/4 cup grated parmesan
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup whole-wheat pastry flour, plus 1/4 cup to roll out the dough
- 1 cup all-purpose flour
- 1 (24-ounce) jarred pasta sauce, heated or at room temperature
1. In a large bowl, mix the ricotta cheese, sweet potato puree, egg, egg white, Parmesan, baking powder, and salt. Add both types of flour at once. Mix with a wooden spoon until the flour is just absorbed, the puree is well-combined, and a soft sticky dough forms.
2. Cover 2 baking sheets with waxed paper or aluminum foil. Cut the dough into 8 pieces. On a lightly-floured counter, roll the dough into a log about 12 inches long and 1 inch thick. Slice off 1 x 12-inch pieces of dough to form the gnocchi. Transfer to the baking sheet and repeat with remaining dough.
3. Fill an 8-quart stockpot with water and bring to a boil. Add half the gnocchi (so that they don’t stick) and gently stir. Cook until the pasta is tender and no longer translucent in the center, 4 to 6 minutes. The gnocchi should be floating. Lift them out with a slotted spoon and transfer to a large serving dish. Cover with aluminum foil. Repeat with the remaining gnocchi and top with sauce. Serve immediately.
Contributed by doitdelicious.