Sweet Potato Gnocchi

Instructions

1. Preheat your oven to 400°F.
2. Poke a few holes in the sweet potatoes and bake for 45 minutes, or until soft and tender. When the sweet potatoes are cooked and have cooled enough to handle, remove the peel and finely mash or puree them.
3. In a large bowl, mix together the sweet potatoes, mascarpone cheese, egg, salt, and flour. Stir the mixture until just combined. If the dough seems wet, add a tablespoon of flour at a time, until it can be formed into a ball. The dough should be sticky.
4. Generously flour a clean counter and scrape the dough out onto it. Cut the dough into four equal pieces. Working with one piece of dough at a time, roll the dough into a rope about 1 inch thick and cut into bite size pieces.
5. Repeat this process with the other pieces of dough and place the gnocchi on a baking sheet that has been dusted with flour. At this point, the gnocchi can be kept covered in the fridge for up to 1 day, and then boiled just before you are ready to eat, or boiled right away.
6. To make the sauce. Heat the butter and shallot in a large skillet over medium-high heat and cook until the shallot is fragrant and the butter begins to brown, about 3-5 minutes. Stir in the sage and rosemary and cook for 1 minute. Add the wine and cayenne, and season with salt and pepper. Simmer the sauce for 3-5 minutes. Keep warm over low heat.
7. Bring a large pot of salted water to a boil. Boil the gnocchi until they float to the top and are cooked through, about 3-4 minutes. Remove the gnocchi using a slotted spoon and drop directly into the sauce, gently tossing to combine.
8. Serve topped with cheese if desired and enjoy!

Quick Tip: Here’s a little insight into my style. When serving these gnocchi I like to top them with a dollop of sour cream or Lebne. Then, my new joy is to sprinkle it with a bit of Dukkah.