Sweet Potato Gnocchi

Ingredients:

• 2 medium or 3 small sweet potatoes, baked
• 2 c flour (we made these gluten free with Bob’s Red Mill cup for cup GF flour)
• 1⁄2 - 1 t kosher salt

1. Preheat oven to 400. Bake sweet potatoes until just soft, approximately 30 minutes.
2. Let cool slightly, remove flesh by cutting in half and scooping out with spoon. Place into food mill or ricer and rice directly over 1 1⁄2 c flour.
3. Work in gently using remaining 1⁄2 c flour (work in flour in batches as you may not need all of it) to form a smooth dough ball. Cut into 1-inch segments and roll to approximately 3⁄4-inch diameter. Cut with dough scraper or table knife using thumbnail as a guid.
4. Gently place gnocchi in lightly boiling salted water. They will float to the top when done. We sauteed some of our sweet potato gnocchi in butter (about 8 at a time), followed by a tablespoon or so of maple syrup and a good sprinkling of ground cinnamon. We topped them with sage leaves fried in butter. We also ate them with our pumpkin seed pesto and quick pan red sauce.

We served our gnocchi with a kale salad. We used the lemon curd, pepita pesto, white wine vinegar, lemon zest, and dijon mustard to make the dressing. Each class experimented with the increments - some liked it a little more sweet, others piquant. We added fresh sliced peaches and garnished with parmesan fricos.