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Author Notes: I think I was Italian in my last life - I love pasta, all different kinds and especially gnocchi. Also a big fan of sweet potatoes so why not combine some of my favorite things?! This recipe is the perfect blend of savory, sweet & buttery at the same time and the saffron adds just the right amount of complexity to the delicious, warm filling dish. I hope you enjoy :) —Ajinder Plahey
- 1 large sweet potato
- 1 cup whole purpose flour
- 1 pinch saffron
- 3 teaspoons salt
- 1 dash pepper
- 1 bunch sage
- 4 tablespoons butter
- 1 tablespoon brown sugar
- Cut the sweet potato in half and add it to a large pot of boiling water to cook for 25-30 minutes.
- Scrape sweet potato flesh into medium bowl and begin to mash. Add in the salt, pepper & brown sugar. Mix in flour, about 1/2 cup at a time, until you get a soft dough.
- Move the dough out onto floured surface & divide into 6 equal pieces. Roll the pieces between your palms with some flour. Form each piece into 10-inch-long rope (about 1 inch in diameter), sprinkle with flour if the dough gets too sticky. Cut each rope into 10 pieces and use a fork to make indents on them.
- Bring a large pot of water to boil, add in the salt and saffron. The water will start to turn a yellowish color- this is good. Begin to drop the pieces into the boiling water, and allow them to cook until they float to the surface. Remove the floating pieces with a slotted spoon, and keep warm in a serving dish.
- Now for the sauce! Melt the butter in large saucepan over medium-high heat. Cook until the butter solids are brown, swirl the pan occasionally, should be about 5 minutes. It will start smell toasty & delicious. Add in the chopped sage and the gnocchi. Cook for about 3 minutes coating the gnocchi in the sauce.
- Divide gnocchi amongst 4 plates, garnish with the sage and serve!
- This recipe was entered in the contest for Your Best Recipe with Potatoes 2.0