[Liz]

Easy way to use up those just-dug sweet potatoes.
Recipe courtesy of Chef Brian Stapleton of Carolina Crossroads Restaurant, Chapel Hill, NC

Sweet Potato Gnocchi / Mascarpone Cheese Sauce

METHOD Rice 4 warm baked sweet potatoes, one boiled russet potato. Stir in 2 c flour, beaten egg, pinch cinn/nutmeg, s/p;
mix well. Pipe batches w/ ½" tip into boiling water, snip w/ kitchen shears at ½" intervals. Done when they float to surface.
Drain; keep warm. Repeat w/ rest.

SAUCE heat 4 minced shallots, gar/cl both, tb sugar, cup h/cream, 1/2 cup herb, veg or chix stock.
Add 4 oz mascarpone, bunch fine-chp sage. S/P to taste.

ASSEMBLY Combine with Sauce in server. SERVE garnished with sage leaves.

[Liz]

COTTON CANDY

Oops---tulips. I thought this was a confection recipe.

[Ellendra]

I wonder how that gnocchi recipe would do with squash instead of sweet potatoes?

Seems it could be modified into a dessert pretty easily, too.