Sweet Potato Gnocchi with Sage Butter Sauce

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Pierce the sweet potatoes with a fork, place them on a baking sheet, and roast for 45 minutes or until tender.

3. 3

   Allow the sweet potatoes to cool slightly, peel them, and mash the flesh in a large bowl.

4. 4

   Add the egg, salt, and black pepper to the mashed sweet potato and stir to combine.

5. 5

   Gradually add the flour, mixing until a soft dough forms. You might not need all the flour depending on the moisture of the potatoes.

6. 6

   Divide the dough into four pieces and roll each into a long rope about 1/2-inch thick. Cut into 1-inch pieces to form gnocchi.

7. 7

   Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, about 4-5 minutes. Use a slotted spoon to transfer them to a plate.

8. 8

   In a large pan, heat the olive oil and 3 tablespoons of butter over medium heat until the butter melts and begins to brown slightly.

9. 9

   Add the sage leaves to the pan and fry until crispy, about 2 minutes. Remove the sage leaves and set aside.

10. 10

    Add the gnocchi to the pan and sauté until golden, about 2-3 minutes.

11. 11

    Remove from heat and stir in the remaining tablespoon of butter and grated parmesan cheese.

12. 12

    Serve the gnocchi topped with crispy sage leaves and extra parmesan if desired.