Looking for some good eats with these cooler temps? Chef Chris Licht of Piccolo shares his recipe for sweet potato gnocchi.
CLEVELAND — As cooler weather moves into Northeast Ohio, Piccolo Italian Restaurant’s Chris Licht stopped by WKYC Studios to share a cozy fall favorite, sweet potato gnocchi.
Piccolo Italian Restaurant is located at 1261 SOM Center Road in Mayfield Heights.
Licht’s homemade gnocchi brings comfort to the table with simple ingredients and a touch of fall flavor.
Here’s how to make it at home.
Sweet Potato Gnocchi Ingredients
Directions
Bake or microwave the sweet potato until tender. Once cool, scrape the potato from its skin and mash until smooth. Mix in ricotta cheese, salt, cinnamon, flour, and eggs. Roll the dough into ½-inch logs, then cut into ½-inch pieces. Drop the gnocchi into boiling salted water and cook until they puff up and float to the surface.
For the sauce
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Italian sausage, crumbled and cooked through
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¼ teaspoon garlic
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¼ cup sun-dried tomato
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2 cups heavy cream
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¼ cup Pecorino Romano cheese
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Black pepper to taste
In a hot pan, cook the Italian sausage until browned. Add garlic and sun-dried tomato, then stir in the heavy cream and Pecorino Romano. Toss with the cooked gnocchi and season with black pepper if desired.
