sweet potato gnocchi…

gnocchidoneI have never attempted making Gnocchi before, but I sure do love to eat it! On a whim one night I decided to give it a shot. I only had sweet potatoes on hand, so I created a variation of different sweet potato gnocchi recipes I found. This was the one I followed most closely. This meal turned out to be savory, sweet, and amazing! Perfect for a fall night in, but it’s so good you’ll want to have it year round.

you will need:

2 cups Sweet Potato Puree. (*cook 2 sweet potatoes at 400 degrees for 45 mins. to an hour. Puree the cooked sweet potato without the skin).

1/2 cup Greek Yogurt.

3 cups Flour (plus extra for dusting).

1 teaspoon Cinnamon.

1 teaspoon Salt.

for the butter sauce:

1 stick Butter.

1/2 cup Fresh Sage.

Parmesan Cheese.

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directions:

Combine the sweet potato puree, greek yogurt, salt, and cinnamon in a large bowl.

1/2 a cup at a time add the flour until you get a dough.

On a floured cutting board, knead the dough into a ball.

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Cut the dough into 6 smaller balls of dough and roll out each on into a long log shape until it is about an inch wide.

Cut the dough log into smaller inch long pieces with a flour covered knife.

Boil water in a large pot.

Only add about a half a cup of gnocchi at a time and cook for about 5 minutes until the gnocchi start rising to the top.

Once floating, cook for 1 more minute and then take out with a slotted spoon and add to the sauce. Cook with the sauce for a couple minutes, then cover with foil to keep warm as you finish the other gnocchi.

For the sauce:

Melt the stick of butter in a sautee pan and add the sage. Let cook until it is slightly browning. Turn down the heat while you combine the gnocchi to avoid burnt butter.

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Enjoy!

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