Sweet Potato Gnocchi with Sage Cream Sauce Recipe

Prepare Gnocchi :

• Preheat oven to 375°F.
• Bake potatoes until soft, about 25 minutes. Allow to cool.
• Scoop flesh from cooled potatoes and mash in a bowl.
• Add egg, garlic powder and salt, mixing well.
• Add flour, 1 cup at a time, until a workable dough forms.
• Take 1/4 of the dough, place on a floured surface and roll into a 1/2-inch diameter snake.
• Cut into 1/2-inch pieces and press each gnocchi with the tines of a fork.
• Repeat with remaining dough.

Prepare Sauce :

• Heat olive oil in a saucepan over medium-low heat.
• Add shallots and saute until soft but not browned, about 5-7 minutes.
• Add sage and flour and cook for another 3 minutes.
• Whisk in Silk, wine, salt and pepper, bringing to a simmer.
• Cook until thickened, stirring occasionally, for about 10 minutes.
• Meanwhile bring a large pot of salted water to a boil.
• Add gnocchi in two batches and simmer until they rise to the top.
• Remove with a slotted spoon and place in a strainer.
• To serve, add gnocchi to sauce and coat well.
• Spoon into bowls or onto plates and sprinkle with Parmesan, if desired.