Sweet Potato Drop Gnocchi
Pardon the pun, but you don't have to knock yourself out for theese gnocchi. Just drop the dough into boiling water, drain and sreve on the side in place of potatoes. Top these with the Lovel Lentil Sauce, or drizzle with extra virgin olive oil and some fresh lemon juice, or dust with grated Parmesan cheese.
Total time: about 2 hour, 10 minutes, including time to chill the dough
Time to prepare: 15 minutes
Cooking Time: about 55 minutes
Do ahead: Prepare the dough up to 3 days in advance. Refrigerate until ready to use.
Refrigeration/freezing: Refrigerate the gnocchi up to 3 days. Do not freeze.

Serves 4

1 large sweet potato
2 cups unbleached all-purpose flour
1 large egg, lightly beaten
1/2 teaspoon ground cinnamon
Pinch ground nutmeg
1/2 teaspoon salt
 Heat the oven to 425 degrees Farenheit. Bake the sweet potato until tender, about 50 minutes, or bake in the microwave. When it is cool enough to handle, peel and mash it with a potato masher. Add the flour, egg, cinnamon, and nutmeg and mix with your hands until will combined. Shape the dough into a ball, wrap it in wax paper or plastic, and refrigerate it for at least an hour and up to 1 day.

Dill a large saucepan or stockpot with water, and bring to a boil.

When the water starts to boil, add the salt. Using 2 spoons, scoop up about 2 tablespoons of dough with one, and scrape it off into the pot with the other. Cooking no more than 5 to 8 gnocchi at a time, wait for them to rise to the surface, about 3 minutes. Let them cook 1 minute longer, then scoop them out with a slotted spoon and transfer them to paper towels to drain. Repeat this process until all the gnocchi are cooked. Serve them right away.

 
Per serving: calories 216 * protein 6.3g * carbohydrate 45.3 g * fat 0 g * cholesterol 0 mg * sodium 286 mg * 2% calories from fat * outstanding source (40%+ USRDA) of vitamin A * very good source (20%+ USRDA) of vitamin B2 * good source (10%+ USRDA) of vitamins B3, C; Iron
Notes:
Mmmmm.

Reprinted without permission from The Essential Vegetarian Cookbook by Diana Shaw. ISBN 0-517-88268, Clarkson Potter/Publishers, New York (www.randomhouse.com). [Thanks Diane. :)]