Name: Sweet Potato Gnocchi in Brown Sage Sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 medium sweet potato, cooked through and peeled; 1 tablespoon brown sugar; 1 teaspoon salt; ½ teaspoon pumpkin pie spice; 1 cup Blue Diamond Almond Flour; ¾ cup Blue Diamond gluten-free flour blend (see recipe here); Flour for sprinkling; ½ cup butter; 6 tablespoons fresh sage, chopped; 3 cloves garlic, chopped; Salt and pepper; 1 tablespoon olive oil; ¼ cup grated Parmesan cheese for topping; Sage for garnish

Cook Time:

35 Minutes

Serves Up To:

4 Servings

1 medium sweet potato, cooked through and peeled

1 tablespoon brown sugar

½ teaspoon pumpkin pie spice

¾ cup Blue Diamond gluten-free flour blend (see recipe here)

Flour for sprinkling

6 tablespoons fresh sage, chopped

3 cloves garlic, chopped

1 tablespoon olive oil

¼ cup grated Parmesan cheese for topping

Preheat oven to 300°F.

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.

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

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

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

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.

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

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.

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.

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

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