(With LOVE from Italy) 

Ingredients:

• 2 large sweet potatoes (baked and mashed)
• 1 cup ricotta cheese
• 1 cup whole wheat flour (more for dusting)
• 1/4 cup grated Parmesan cheese
• 1 egg (beaten)
• 2 tbsp fresh sage leaves (chopped)
• 2 tbsp ghee
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the mashed sweet potatoes, ricotta cheese, beaten egg, grated Parmesan cheese, ground turmeric, and salt. Mix until smooth.
2. Gradually add the flour, mixing until a soft dough forms. If the dough is too sticky, add more flour as needed.
3. On a floured surface, roll the dough into long ropes about 1 inch thick. Cut the ropes into 1-inch pieces to form the gnocchi.
4. Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface (about 2-3 minutes). Remove with a slotted spoon and set aside.
5. In a large pan, melt the ghee over medium heat. Add the chopped sage leaves and sauté until fragrant.
6. Add the cooked gnocchi to the pan and sauté until lightly golden.
7. Season with salt and pepper to taste. Serve warm, garnished with additional Parmesan if desired.

Protein per serving:

• Approximately 14g per serving.

Ayurvedic Sidenote:

Sweet potatoes and ricotta cheese are both cooling and nourishing, making this gnocchi dish ideal for Pitta dosha. The sage and ghee add a calming effect. This comforting and protein-rich dish is perfect for active families looking to balance their Pitta dosha.