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     Title: Sweet Potato Gnocchi
Categories: Potatoes, Herbs, Pasta
     Yield: 6 Servings

     2 lb Sweet potatoes; peeled,
          - diced
 3 1/2 c  A-P flour; extra for
          - rolling
     2 ts Salt
     1 lg Egg; room temperature
   1/4 c  Butter
     1 tb Fresh sage

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          Parmesan; grated
          Coarse ground pepper
          Fresh sage; minced

 Bring a large pot of water to a boil. Add sweet potatoes; cook
 until fork-tender, 15 to 20 minutes. Drain; mash sweet potatoes
 until smooth.

 Place sweet potato, flour, salt and egg in a large bowl; work with
 your hands until a smooth dough forms. Knead 3 to 4 minutes or
 until dough is soft and uniform. Roll dough into a 1/2" wide rod.
 With a knife, cut into 1" bite-sized pieces.

 Bring a fresh pot of water to a boil. Add gnocchi; cook until
 pieces float to the top, 7 to 8 minutes. Use a slotted spoon to
 transfer to a plate as they float to the top.

 In a large skillet, melt butter over medium heat. Add gnocchi; cook
 until lightly browned on the edges, spooning the butter over the
 gnocchi as they cook, 8 to 10 minutes. Add sage; stir until
 fragrant, about 1 minute. Serve gnocchi in bowls; pour butter and
 sage on top and sprinkle with Parmesan, freshly cracked pepper and
 minced sage, if desired.

 Recipe by John Goins, Palm Springs, California

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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