2 medium/large sweet potatoes
3 T (or so) grated parmesan
3 T (or so) ricotta, or 1 egg
1.5 c white flour
1/2 c. whole wheat flour
salt to taste
dash of nutmeg
For frying:
10 leaves or so fresh sage
2 T. butter + olive oil
For topping: parmesan, + chopped walnut or hazelnuts
Optional: spinach, to fry along in the pan with the gnocchi
Microwave the sweet potatoes til cooked. Let cool. Peel and if you have a ricer, process them with it, or scoop into a large bowl and use a potato masher. You want some texture, not a puree. Add the other ingredients. This is easiest to work by hand.
On a large board, cut the dough in quarters. Roll each quarter into a log and cut pieces about the size of a small grape. Smaller is better. You can flatten the log and cut it laterally and then in 1/2" pieces.
Flour a gnocchi board, or just the back of a fork. Press your thumb to flatten the dough and roll it from the top. This creates a hollow, ridged gnocchi.
Repeat with each quarter. This makes a lot of gnocchi. I froze half for another meal.
Boil a large pot of water and then drop the gnocchi in a few at a time. They pop up pretty quickly.
In a large skillet, add some olive oil and butter. Fry the sage leaves. When they're crisp, remove them, and add a few dozen gnocchi. Brown on both sides. Yum!
Serve with grated parmesan, chopped nuts, pesto, or whatever you like.
If you throw some spinach in the pan with the gnocchi, it will be even more nutricious and colorful.
