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      Title: Sweet Potato Gnocchi
 Categories: Potatoes, Herbs, Pasta
      Yield: 6 Servings

      2 lb Sweet potatoes; peeled,
           - diced
  3 1/2 c  A-P flour; extra for
           - rolling
      2 ts Salt
      1 lg Egg; room temperature
    1/4 c  Butter
      1 tb Fresh sage

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           Parmesan; grated
           Coarse ground pepper
           Fresh sage; minced

  Bring a large pot of water to a boil. Add sweet potatoes; cook
  until fork-tender, 15 to 20 minutes. Drain; mash sweet potatoes
  until smooth.

  Place sweet potato, flour, salt and egg in a large bowl; work with
  your hands until a smooth dough forms. Knead 3 to 4 minutes or
  until dough is soft and uniform. Roll dough into a 1/2" wide rod.
  With a knife, cut into 1" bite-sized pieces.

  Bring a fresh pot of water to a boil. Add gnocchi; cook until
  pieces float to the top, 7 to 8 minutes. Use a slotted spoon to
  transfer to a plate as they float to the top.

  In a large skillet, melt butter over medium heat. Add gnocchi; cook
  until lightly browned on the edges, spooning the butter over the
  gnocchi as they cook, 8 to 10 minutes. Add sage; stir until
  fragrant, about 1 minute. Serve gnocchi in bowls; pour butter and
  sage on top and sprinkle with Parmesan, freshly cracked pepper and
  minced sage, if desired.

  Recipe by John Goins, Palm Springs, California

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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