Sweet Potato Gnocchi
2 cups of cooked mashed sweet potato
1 1/4 cupts of all purpose flour, plus a little extra for working the dough
Bring a large pot of salted water to boil.
Meahwhile, place sweet potato in a mixing vowl and add flour a 1/2 cup at a time until a dough forms. Flour a work surface and work the dough into 6 equal balls. Roll out each ball into a long rope the diameter of your thumb, and then cut it into 1 inch peices. Roll each peice with a fork. Tranfer Grnocchi to a baking sheet and continue with the next ball.
Add Gnocchi to the water in 3 equal batches and cook them until they begin to float (3-5 mintues). When they are ready, drain them with a slotted spoon and place in a corning wear dish with the cover allowing the steam escape but keeping the pasta warm.
Serve with a brown butter sauce...
Brown Butter Sauce
1/2 cut of unsalted butter
10 sage leaves
1 tspn of cinnamon
1 tblspn of maple syrup-use the real deal...Imitation is high fructose corn syrup
1 tspn of salt
1/2 tspn of pepper
While your Gnocchi is cooking, melt butter in a saute pan over meduim heat, add sage. Continue cooking until the foam is gone and the sauce begins to brown. Remove the pan from the heat and stir in the remainder of the ingredients. Add to the gnocchi and serve.
Pairs well with a fresh arugula salad.