Sweet Potato Gnocchi
4 medium sized sweet potatoes
1 medium sized Idaho potato
2 egg yolks, at room temperature
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup grated parmesan cheese
1-1/2 cups all-purpose flour
Bake the potatoes for 1 hour or until done. Peel them and put through a food mill or mash them.
In a large bowl, mix the egg yolks, salt, nutmeg, and grated cheese, mix well. Add the mashed potatoes, then add the flour, a little at a time, until a dough forms and holds together. The dough should be soft but firm enough to roll.
On a floured board, roll small amounts of dough into small cylinders about 1-1/2 inches in diameter, cut each cylinder into 1/2 inch pieces. Take each piece and press it (and roll it) against a cheese grater or fork. This gives the gnocchi a nice design and texture.
Drop the gnocchi gently into boiling salted water, and cook for 5 minutes or until they raise to the top. Drain.
Heat 1/4 stick butter and fresh sage into a saute pan and pan fry the gnocchi's until golden on two sides.
Serve!!
From A Matter of Taste in Charlevoix.
