Sweet Potato Gnocchi

Sweet potatoes gnocchi are so delicious and perfect this time of year.

• 3 sweet potatoes, baked and inside throw a ricer
• 2 c flour
• 1 large egg
• ½ t nutmeg
• salt and pepper to taste
• 3 T butter, cut into small pieces
• 2 t sage, shredded

 
Place the sweet potato, flour, salt, pepper, egg and nutmeg in a bowl and mix the dough with your hands.   Divide dough into four ropes on a lightly floured board a half inch thick.
 
Cut each rope into half inch pieces and sprinkle flour on pieces to prevent sticking.   Press indentations into the pieces with a gnocchi board or with a fork to make indentations.
 
Place the butter in a skillet over medium heat and add the sage.   Stir to keep the butter cooking evenly. Let the butter foam up, then continue cooking until browned bits begin to form at the bottom of the pan and the butter becomes fragrant.   Remove from heat.
 
Cook gnocchi in a large pan of salted boiling water.  They are ready to serve when they float to the surface.   Remove from the pot with a slotted spoon and add the gnocchi into the skille and stir to coat them in the sauce.  Remove to a large platter.