Ideal Bite

Sweet Potato Gnocchi
Serves 6
Prep time: 1 hour

Ingredients:
(local and organic whenever possible)

• 2 lb sweet potatoes
• 2/3 cup whole milk ricotta cheese
• 1 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp black pepper
• 1 1/4 cup flour (1 cup for the gnocchi, 1/4 cup for the work surface)

Directions:

Stick the sweet potatoes a few times with a fork and cook 'em for 40-45 minutes (or until tender) in your oven at 425 degrees. Let them cool slightly (you'll be handling them). Cut them in half and scoop the insides into a bowl (around 2 cups). Add ricotta, salt, cinnamon, and pepper, then mash it all up. Add flour little by little (about 1/2-cup at a time) and stir until a dough forms. Spread 1/4 cup of the flour on your counter or a cutting board, then divide up the dough into fist-size balls until it's gone. Roll each ball into a 1-inch wide coil and cut it into 1-inch pieces. Press a fork into the top of each of the pieces (like you would with, say, peanut butter cookies, but only one direction) to get those traditional gnocchi dents. Add to boiling water and cook for 5-6 minutes. Remove and drain as they float to the top.

Bonus: Check today's blog for a great sautéed mushroom appetizer recipe from LA Bite editor Molly's mom, and a spicy ginger pear juice smoothie recipe from Senior Editor Theresa's BFF.


The Benefits

• Turning your energy use around. A typical piece of produce travels 1,500 miles from farm to plate; fall sweet potatoes - grown almost everywhere in the United States (check your local farmers market) - use less transportation energy to get to you.
• More cash to shake about. Cooking at home saves you cash.
• Singing a fresher tune. Local food = fresher (thus tastier) than stuff shipped in from the other side of the world.