Sweet Potato Gnocchi with Sage-Butter Sauce Recipe

Preheat the oven to 450 degrees F (230 degrees C).

Prick russet potato and sweet potato all over with a fork. Wrap individually in aluminum foil.

Bake in the preheated oven until soft about 1 hour 15 minutes. Unwrap the potatoes and let cool slightly.

Remove skin from the potatoes and mash flesh in a bowl. Let cool at least 15 minutes. Add egg and mix with a fork. Mix in all-purpose flour gradually using a spoon; knead together by hand as dough becomes tougher.

Dust your work surface with rice flour. Place the dough on the surface; it will be quite sticky. Cut into 8 pieces; place on a tray and freeze until easier to handle about 10 minutes.

Take 1 piece of dough from the freezer. Roll out into a long sausage on the dusted work surface. Cut into comparably small gnocchi pieces the smaller the better. Transfer to a dish covered with plastic wrap and dusted with flour. Repeat with the remaining 7 pieces of dough. Transfer gnocchi to the freezer until ready to cook.

Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top 3 to 4 minutes.

Combine olive oil butter sage and garlic in a large saucepan over medium-low heat. Cook and stir until butter is melted and flavors are combined 2 to 3 minutes. Remove garlic and add the gnocchi. Top with Parmesan cheese and mix well.