Sweet Potato Gnocchi
Ingredients
2 medium sweet potatoes
1 cup gluten free flour, (we used Bob’s Red Mill)
1 egg
1/2 cup butter
8 sage leaves
1 tsp garlic
Salt
Directions
To prepare the dough for the gnocchi, first bake the sweet potatoes at 425F for 40-50 minutes, until tender. Remove the skin of the sweet potato and discard. Using a food processor, masher, or ricer, pulverize the sweet potatoes finely so that there are no lumps. Knead in 1 cup of gluten free flour, gradually, one egg, and 1 tsp salt. Roll the dough into a log, and cut in 3/4 inch bites. To get the ridges, roll the piece of dough on the backside of a fork. The ridges are not necessary, but help the sauce stick to the gnocchi better. Place the dough into salted boiling water, about 15-20 pieces at a time. It will only take them about 3 minutes to cook; they float when they are done cooking.
To prepare the sage garlic brown butter sauce, place 1/2 cup of butter in a saute pan. Add 8 sage leaves and the garlic. Stir continuously until the butter becomes a golden-brown color. Pour the sauce over the gnocchi and enjoy.
Sarah Williams