Purple Sweet Potato Gnocchi

I had the pleasure of trying a purple sweet potato, and I love the flavor. The potatoes are a deep purple color and are not too sweet. I tried to use them to add a twist to classic potato gnocchi, and I am pleased with the results. My gnocchi were soft, flavorful, and slightly sweet and I combined it with a creamy, salty sauce.

Ingredients

• 2 purple sweet potatoes

• 1 egg

• 3/4 c flour (might need 1 c)

• 1/2 t salt + extra

Sauce

• Butter

• 2 cloves garlic, minced

• 3 T alfredo sauce

• 1 T half and half (sub 1 T milk)

• 1/4 t dried sage (use fresh if available)

• Salt and pepper to taste

• Parmesan (optional)

Directions

1. Cook purple sweet potatoes until soft.

2. Mash potatoes. Mix with egg, flour, and salt and knead until the dough is smooth and elastic. Add the additional flour if needed.

3. Make gnocchi by diving dough into 6 equal pieces. Roll each piece into a 1-inch wide cylinder. Make 1/2-inch slices. Roll each slice on the back of a fork to create ridges.

4. Boil water and add a little bit of salt for flavor. Cook gnocchi for around 2-3 minutes. The gnocchi will float up when done. Take gnocchi out and drain using a colander as they finish.

5. To make sauce, mince garlic and roast in garlic until golden. Reduce the heat and add alfredo sauce, half and half, sage, and salt and pepper. Mix together well. Add gnocchi and garnish with parmesan.