Sweet Potato Gnocchi in Brown Sage Sauce

Directions

1. 1

   Preheat oven to 300°F.

2. 2

   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. 3

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

4. 4

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

5. 5

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

6. 6

   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. 7

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

8. 8

   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. 9

   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. 10

    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. 11

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