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Sweet Potato Gnocchi with Balsamic-Sage Brown Butter

kept bylwfood

1 1/2 pounds sweet potatoes (yams) halved lengthwise
1/2 pound Russet potatoes halved lengthwise
1 tablespoon olive oil
2 teaspoons kosher salt plus more to taste
Freshly ground black pepper as needed, plus more for garnish
1/4 cup finely grated Parmigiano Reggiano cheese plus more for garnsish
1 large egg lightly beaten
3 tablespoons honey
1 1/2 to 2 1/2 cups all purpose or white whole wheat flour
4 tablespoons unsalted butter
12 to 15 fresh sage leaves
2 medium shallots quartered and thinly sliced
3 tablespoons balsamic vinegar



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