Fireworks, Sodus Point NY

2 lbs. sweet potatoes
2/3 c. ricotta cheese
1 ½ tsp. salt
1 tsp. ground cinnamon
¼ tsp. freshly ground black pepper 1 ¼ c. unbleached flour, plus 1/3 c. for work surface

Preheat oven to 425 degrees F.  Pierce the sweet potatoes with a fork and bake until tender (about 45 minutes, depending on size).  Cool slightly, cut in half and scoop flesh into a large bowl.  Mash the sweet potatoes, assuring a volume of about 2 cups.  Add the ricotta cheese, salt, cinnamon and pepper and blend well until mixed.  Add the flour, ½ c. at a time, until soft dough forms.  Lightly flour a work surface and divide dough into six equal balls.  Roll each ball into a 1” diameter rope and slice off 1” pieces.  Place on large baking sheets.

Bring a large pot of salted water to a boil over high heat.  Add 1/3 of the gnocchi and cook until tender, about 5 minutes. (As gnocchi cook, water will boil more vigorously, then gnocchi will rise to the surface).  Remove to baking sheet, draining with a slotted spoon and repeat with remaining two batches of gnocchi.  Tent with foil to keep warm.  Rewarm with desired sauce just before serving.  Serves 6-8 as main course.

Gorgonzola Sauce
1 c. heavy cream
Salt, pepper to taste
1 pinch cayenne pepper
3 oz. Gorgonzola cheese, crumbled

In a heavy skillet, simmer cream to reduce volume by half, stirring occasionally.  Season with salt and peppers.  Mix in Gorgonzola cheese, stirring until melted.  Add gnocchi and stir until well coated; serve immediately.

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