I finally decided what I wanted to do with the tiny sweet potatoes I harvested last week. I love gnocchi, but I haven’t tried to make it in more than 10 years. All I remember about the last time I tried to make gnocchi is a flour-covered kitchen and extreme frustration. I’m pretty sure I just did it wrong because this time was so easy it was almost ridiculous. I’ve been drooling over all of the recipes for sweet potato gnocchi scrolling by in Tastespottingfor months. Yesterday afternoon my daughter and I had the house to ourselves so I decided to make a special dinner for the two of us. It was wonderful!
Sweet Potato Gnocchi in Pecan and Sage Brown Butter
About 2 lb cooked sweet potatoes (steamed, boiled, or baked)
1 1/2 to 2 cups wheat flour
1/4 cup Cypress Point Creamery aged gouda
1 teaspoon kosher salt
I followed their excellent directionsclosely, using our fancy ricer for the sweet potatoes. After boiling the dumplings and letting them drain, I gently sauteed them in 1/4 c butter with a few tablespoons of crushed local pecans and a tablespoon of dried sage and some salt and pepper. Unbelievably delicious, a wonderful extra special dinner.