Approx 6 med sweet potato (from the Farmer's Market) made 2 cookie sheets full which was about 2 quart size bags. I finally got my potato ricer so the texture of this dough was much finer than last time and I needed a bit more flour. I used the same recipe idea as here.
The sauce was a little lighter than a standard brown butter as I tried to cut out much of the butter (from 1 stick down to 1-2 tbsp) and used some other flavors to give this a wonderful taste with out being so hard on the waist line!
Sage Sherry Sauce
1-2 pats of butter
1 tbsp wondra flour (or all-purpose)
1/4 c chicken stock
1/4 c golden sherry
2 tbsp fresh sage - diced
1 tbsp fresh thyme
1) In a small sauce pan, melt butter with herbs
2) Add flour to make a roux
3) Slowly add stock and stir to thicken
4) Add sherry and let sauce come to a boil
2 comments:
YUM! I so want to try the sweet potato gnocchi....but gnocchi is one of those things that I am nervous about attempting.
You are always welcome up for a lesson... the main things to remember are:
-all lumps in potatoes need to be gone (which is why I use a ricer)
-keep the mixture dry as possible (roasting is better than boiling....but slower)
-and use least amount of flour possible to get a light gnocchi
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