Sweet Potato Gnocchi with a Butter Sage Sauce

I have tried to make gnocchi a handful of times, and to me, this way is the easiest way! I love using sweet potato for an added healthier element. The sweet potato and the butter sage flavors marry extremely well together! I love this dish for the fall and winter seasons because it is just so savory and earthy.

Ingredients:

3 large sweet potatoes

pinch of salt

2 large egg yokes

2-3 tbsp unsalted butter

1/2 tbsp minced garlic

6 large sage leaves

2 cups of apple cider

1 1/2 cups all purpose flour

pepper to taste

sprinkle of cinnamon

Directions:

Fill a large pot with water, and add a pinch of salt and the sweet potatoes. Bring to a boil. Cover and let it simmer for about 35 minutes until the potatoes are tender.

In a small sauce pan, add the apple cider to simmer on high until it is reduced for about 15 minutes.

Once the sweet potatoes are cooked, remove the skin, and place the potatoes in your blender or food processor until completely pureed.

In a large bowl, add the pureed potatoes, flour, egg yokes, and pepper.

Spoon the dough into a plastic ziplock bag, and cut the corner off about a half an inch from the tip of the corner. In a large pot, bring about 8 cups of water to a simmer. Begin piping out the dough, and cutting it into 3/4 of an inch size gnocchi.

Once the gnocchi has cooked and starts to float on the top of the water, you can remove it with a slotted spoon and place it on a baking sheet.

In a large frying pan or skillet, melt half of the butter.

Add half the gnocchi, and cook on medium heat for about 3-4 minutes until they begin to brown. Then add in half the garlic, sage leaves, and pepper.

Cook for another minute, and then top with the apple cider. Repeat for the other half of gnocchi. Sprinkle a dash of cinnamon, and serve!