Directions: |
Directions:1.Preheat the oven to 350 degrees F (175 degrees C). Bake sweet potatoes for 30 minutes, or until soft to the touch. Remove from the oven, and set aside to cool.
2.Once the potatoes are cool enough to work with, remove the peels, and mash them, or press them through a ricer into a large bowl. Blend in the garlic, salt, nutmeg,sage, parmesan and egg. Mix in the flour a little at a time until you have soft dough. Use more or less flour as needed.
3.Bring a large pot of lightly salted water to a boil.
4.While you wait for the water, make the gnocchi. On a floured surface, roll the dough into a ball on a floured surface cut into four sections. Take each section and roll to form long ropes, and cut into 1-inch sections. Roll each 1 inch piece across a fork or gnocchi board to indent. (This helps the sauce stick to the Gnocchi). Drop the pieces into the boiling water, and allow them to cook until they float to the surface. Remove the floating pieces with a slotted spoon, toss with olive oil and cracked pepper and set aside in a bowl.
5.While the gnocchi are cooking melt the butter in a large saute pan over medium heat. When the butter has melted add the sage leaves. Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown. Remove the pan from the heat. Stir in the salt, and pepper. Toss the cooked gnocchi in the brown butter. Return to heat, stirring gnocchi for about a minute or two.
6. Transfer Gnocchi to a serving dish. Garnish with sage, cracked pepper, shaved parmesan. |
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