Sweet Potato Gnocchi with Sage Brown Butter

Right, so Mark and I bought a house and we moved in 2 weeks ago and I have never been so exhausted in my entire life. This house is so much fun, but the kitchen...oh the kitchen. It needed a full makeover, Corcoran Street Kitchen style. I bought myself new appliances, revamped the counter tops, and painted the cabinets. It is coming along nicely. During this transitional time, I haven't been able to do too much cooking, but I did manage to make some sweet potato gnocchi for dinner a few nights ago. I am still working out the kinks with my photography in the new house, but I think the meal turned out really delicious. This is a great, very fall dinner and I hope you give it a try.
Sweet Potato Gnocchi
Ingredients:
2 sweet potatoes
1 egg
1 1/2 cups flour
salt and pepper
4 Tbs. butter
2 sage leaves

1. Bake, boil, or do like I do and microwave (for 8 minutes) two sweet potatoes until they are tender. Peel them and put them in a large bowl.
2. Add the flour, egg, and a sprinkle of salt and pepper and work it into a dough. Add moe flour if needed.
3. Knead your dough on a floured board for a minute or two and then divide into 4 sections to make it easy to work with.
4. Roll each section into a long snake.
5. Using a knife, slice 1/2 inch pieces. I then roll each piece around a fork so that there is a place for your sauce to adhere to the gnocchi.
6. Bring a pot of salted water to a boil. The gnocchi will cook up quickly - about 4-5 minutes.
7. I liked these in a simple brown butter and sage sauce. Heat butter and 2 sage leaves over medium heat until it begins to brown slightly. Keep and eye on it so that the butter doesn't burn.
8. Once the gnocchi are cooked, add them to the butter and toss until coated.
9. Serve up this rich dinner with a light green salad and something crisp to drink.

One Year Ago: Lizzie's Sweet Potato Crunch