Sweet Potato Gnocci

Any potato can be used, but the sweet potato has a deeper flavor than white.

INGREDIENTS

• 4 Peeled and boiled sweet potatoes
• 1/4 C cane syrup
• 1/2 tsp nutmeg
• 1 tsp cinnamon
• 1/4 tsp alspice
• 1/4 C shredded Parmesan cheese
• 1/4 C ricotta – drained and set onto a paper towel
• salt
• white pepper
• 2 C AP flour
• 2 TBL EVOO

STEP BY STEP

1. Put all into a food processor
2. Have a container of chicken broth available
3. Process ingredients drizzling in broth until the dough comes together into a ball
4. Remove it to a floured surface and finish by hand
5. Roll into a thick rope
6. Cut off pieces about the size of a golf ball
7. Roll into a thinner rope about the diameter of your thumb
8. Use a bench knife and cut off one inch pieces
9. Using a fork, press and roll creating the traditional gnocci groves
10. In water that is at a light boil, drop in about 8 at a time
11. Let them cook until they start to float to the surface (2-5 minutes depending on size)
12. Remove them and set onto a paper towel

CREATE YOUR BROWN BUTTER SAUCE

13. Put a stick of butter into a skillet over medium heat
14. Add a bit of sage, parsley and oregano
15. Once completely melted, add 1 TBL of EVOO
16. When it starts to brown (first around the edges) add your gnocci
17. Cook and toss until well covered.
18. DO NOT LET YOUR BUTTER BLACKEN or it will turn bitter and ruin the dish
19. Serve on a plate topped with crumbled feta cheese