Sweet Potato Gnocchi
Source: compilation of several recipes
1 1/2 lb sweet potatoes
1/4 teaspoon fresh ground nutmeg
salt and pepper to taste
1 cup flour, more or less as needed - varies a lot depending on wetness of potatoes, size of egg, etc.
1 egg, beaten
1/4 cup butter (more if desired)
couple handfuls of sage leaves
opt: 1-2 T maple syrup, or to taste
dash salt, pepper
Bake the sweet potatoes until tender. . Using a ricer or fork, mash the potatoes. Add nutmeg, salt and pepper to taste.
Add the flour, about 1/4-cup at a time, mixing in well after each addition. Slowly add the egg and mix until well combined.
On floured surface, lightly knead the mixture for about 2 minutes, adding more flour as needed.
Cut into four pieces, roll each piece into a rope about the thickness of a dime.
Cut the dough into 3/4 inch pieces, roll on the back of a fork and place on a floured tray.
To cook, boil gnocchi pieces until they float. Remove with slotted spoon and drain.
Saute sage leaves in butter. Stir in gnocchi until coated, cook until lightly browned. Stir in maple syrup if using and cook to heat.