Sweet Potatoes Gnocchi.

Rinse sweet potatoes, wrap in aluminum foil and roast in a 400 degrees Fahrenheit oven for about 50 minutes or until soft to the touch.

Cool completely, peel and purée through a ricer. You can also use a potato masher.

Add 1 cup of flour, egg and salt. Start mixing with one hand and incorporate more flour until a soft dough forms. Move on a work surface and add flour to roll one inch thick logs. Cut in one inch pieces and roll on a gnocchi board or fork. You can use your thumb to gently press and roll simultaneously to create ridges on the gnocchi.

(Visual instructions on video recipe).

In a large sauté pan on medium heat add the chopped walnuts and stir until they’re gently toasted and fragrant.

Add butter and careful not to burn it. Add sage leaves and set aside.

Bring to a boil a large pot filled with water. Add salt. Add gnocchi and keep heat on high so that it starts boiling again. As soon as gnocchi float to the top remove with a skimmer.

Add directly to butter sauce and on low heat cook for a minute or so until all well combined.

Sprinkle Parmigiano Reggiano, fresh cracked black pepper and serve hot!

(I boiled the gnocchi in 2 batches).

Buon appetito!