Sweet Potato Gnocchi with Goat Cheese and Fried Sage

3 sweet potatoes (roasted)
1 egg
1/2 tsp. nutmeg
1 1/2 to 2 cups of flour
1/3 cup of olive oil
1 cup of sage
1/3 cup of toasted walnuts
2 tbsp. of unsalted butter
2 tbsp. of goat cheese


Roast 3 sweet potatoes at 450 degrees for 45 minutes to an hour. Cool potatoes and peel, mash with a fork as fine as you can (or use a ricer, I don't have one). Lightly flour counter top. In a seperate bowl, beat together egg, nutmeg 1 tsp. salt, 1/2 tsp. pepper. Gather potatoes into a mound on a sheet pan. Form a well in the center. Pour egg mixture into the center.

Knead egg mixture into potato, add 1 1/2 cup of flour. Knead until a dough is formed, it should be slightly sticky. This was pretty tough..it took me a good 45 min. Some folks say if you add a regular Russet potato to the sweet potatoes it helps with the dough. Ooops..my dough turned out a bit dense but it seemed to work. Cut into small cubes and press on all sides with a fork.

Boil water to a rolling boil and add gnocchi. The potato mixture yields about twenty four gnocchi's. Add gnocchi's in increments of 12..that way the water doesn't get too starchy and the gnocchi's are free to float. Once the gnocchi's float they are finished cooking.

While gnocchi's cooking, heat a pan with olive oil and fry the sage. Transfer to a paper towel let oil settle off the leaves. The sage should be crispy and shiny. Leave this pan for later. In another pan toast the walnuts. 1st batch of gnocchi should be finished now. Drain and serve. Put second batch of gnocchi's in the water and start the butter. In the pan you fried the sage in add butter and scrape little sage bits off the bottom of the pan. This will make a nice butter sauce.

Assemble plate with gnocchi, toasted walnuts, desirable amount of goat cheese, sage and drizzle with butter! Wowwie! Bellisimo!