Rustic Sweet Potato Gnocchi

Makes 2-4 servings

shawn

I don’t always love regular gnocchi but this one looked especially good.

ingredients

1
Preheat the oven to 350 degrees F. Bake the sweet potatoes until they are soft. Remove them and let them cool.
2
Mash the sweet potatoes (you can also rice them, but I don’t own a ricer, so I just used a potato masher with reasonable results). Add the salt, nutmeg, olive oil and egg and mix well. Add the flour a little bit at a time, working it into the dough before adding more. You want the dough to be soft and pliable, so if you don’t need to add the full cup of flour, that’s OK.
3
Boil a pot of salted water. While the water is boiling, pinch off evenly-sized pieces of dough (approximately 1/2 TBSP per gnocchi) and roll them in your palms to make an almond-shaped piece. Then use your thumb to gently indent them. When the water is boiling, drop them in and let them cook until they float to the surface. While they are cooking heat olive oil in a skillet and toast sage leaves and pine nuts. Remove the gnocchi with a slotted spoon and serve immediately and drizzle with olive oil sage and pine nut mixture.