Gnocchi

Dinner tonight was such a huge hit that I have to share even though I really don't feel like typing out the recipe right now! :) Leyna literally RAVED about it the whole time she was eating and said, "Mommy, I could eat this ALL day!" Now that's good.
This recipe is from my new "Double Delicious" cookbook by Jessica Seinfeld. I have been absolutely loving it and have my freezer nicely stocked with various veggie purees. Anyway, here's the recipe. MAKE IT!!!

 Gnocchi
1 (15 oz) container part-skim ricotta cheese
1/2 C sweet potato puree
1 egg
1 egg white
1/4 C Parmesan
1/2 t baking powder
1/2 t salt
1 C whole wheat pastry flour (I didn't have the pastry kind and it worked fine)
1 C all purpose flour
1 jar of your favorite pasta sauce, heated

In a large bowl mix the ricotta, sweet potato puree, eggs, Parmesan, baking powder, and salt. Add both types of flour and mix until just absorbed, the puree is well combined, and a soft sticky dough forms.

Cover 2 baking sheets with waxed paper or foil. Cut the dough into 8 pieces. On a lightly floured counter, roll the dough into a log about 12 inches long and 1 inch thick. Slice off 1 x 1 1/2-inch pieces of dough to form the gnocchi. Transfer to the baking sheet.

Fill 8-quart stockpot with water and bring to a boil. Add half the gnocchi and gently stir. Cook until the pasta is tender and no longer translucent in the center, 4-6 minutes. The gnocchi should float. Lift them out of the water with a large slotted spoon and transfer to a serving dish. Cover with foil. Repeat with remaining gnocchi and top with sauce. Serve immediately.