Sweet Potato Gnocchi in Brown Sage Sauce

Directions

1. Step 1 complete

   Preheat oven to 300°F.

2. Step 2 complete

   Place cooled, peeled sweet potatoes in mixer and mix at medium speed until mashed. Add in brown sugar, salt and pumpkin pie spice and mix for 30 seconds.

3. Step 3 complete

   In a food processor, mix almond flour, gluten-free flour blend. Pulse for 30 seconds until flours are well combined.

4. Step 4 complete

   While mixer is set on low speed, slowly add flour until a soft dough forms.

5. Step 5 complete

   Remove dough ball from mixer and place on a well-floured surface.

6. Step 6 complete

   Divide dough ball into six equal parts and roll each into a long rope between your palms and a floured work surface. Sprinkle with flour as necessary if dough is sticky.

7. Step 7 complete

   Cut each rope into 1-inch pieces and roll with a fork to create grooves. Transfer to a parchment-lined baking sheet.

8. Step 8 complete

   Bring a large pot of water to boil and season with salt. Boil gnocchi in batches for about 6 minutes, or until the dumplings float. Using a slotted spoon, remove gnocchi from water and let cool on a clean baking sheet. Repeat until all gnocchi are cooked.

9. Step 9 complete

   Place butter in an oven-safe skillet and place in oven. Remove when butter is melted and solids have browned, about 7 minutes, occasionally swirling. Remove from oven and place on stovetop over medium-low heat.

10. Step 10 complete

    Add chopped sage and garlic and season with salt and pepper. Cook until garlic is golden. Add gnocchi and sauté until gnocchi has a light brown crust, about 6 minutes

11. Step 11 complete

    Divide gnocchi into serving bowls. Drizzle with olive oil, sprinkle with Parmesan and garnish with sage.