Sweet Potato Gnocchi
Ingredients
2 - 3 sweet potatoes, I like the white skinned variety, but any will work
All-purpose flour
2-3 tsp chopped fresh rosemary
2-3 tsp salt
1 cup unsalted butter
12-15 leaves fresh sage, sliced thin
Appel Farms Parmesan, grated
Instructions
Bake the potatoes until soft. Allow them to cool until easy to handle then slip the skin off. Mash the potatoes until smooth. Add the rosemary and salt and mix well. (I found that one teaspoon of rosemary and salt per cup of mashed sweet potatoes came out perfect). Amounts vary depending on the size of your sweet potatoes.
Add the flour a little at a time, the amount will also vary. Keep adding flour until you get a stiff dough. Allow the dough to rest for 30 minutes.
Make the sage butter while the dough rests. Melt the butter in a large skillet over medium high heat. Cook, stirring, until the butter develops brown flecks and smells nutty. Watch it closely to keep the butter solids from burning. Remove from the heat and stir in the sage, set aside.
Place a small amount of gnocchi dough onto a lightly floured surface and roll it into thin "worms." Cut off 1/2 to 3/4 inch pieces. You can cook them at this point or roll them on the back of a fork to get that signature "gnocchi" look. If you have a gnocchi board, that's even better!
Working in small batches, drop them into boiling water and cook until they float, about one to two minutes. Scoop them out with a slotted spoon and toss them in the sage butter. Keep them warm as you cook more batches.
Top with freshly grated Parmesan and serve warm.