Sweet Potato Gnocchi / Mascarpone Cheese Sauce
GNOCCHI Rice 4 warm baked sweet potatoes, one boiled russet potato.
Stir in 2 c flour, beaten egg, pinch cinnamon/nutmeg, s/p; mix well. Pipe
batches w/ ½" tip into boiling water, snip w/ kitchen shears at ½" intervals.
Cook til dough floats to surface. Drain; keep warm. Repeat w/ rest.
SAUCE Caramelize a bit 4 shallots, gar/cl both fine-chp, tb sugar.
Add cup h/cream, 1/2 cup veg or chix stock; add 4 oz mascarpone,
bunch fine-chp fresh sage. S/P to taste.
ASSEMBLY Combine Gnocchi with Sauce.
Stays nice and warm in oven if done ahead.
SERVE w/ sage leaves garnish. Maybe a nice chilled
Sauvignon Blanc to wash down all the deliciousness.
