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Sweet Potato Gnocchi with Sage Butter

kept bylaerkin

Make-Ahead Tip:
Uncooked Gnocchi can be made in advance and kept frozen for up to 1 month or refrigerated for 3 to 4 days until ready to boil.


Ingredients: Serves 4 to 6
2 large red-skinned sweet potatoes (about 2 pounds)
1 teaspoon sea salt
½ teaspoon ground nutmeg
¼ teaspoon freshly ground black pepper, plus extra for serving
2 ½ to 3 ½ cups all-purpose flour, plus extra for rolling
½ cup Earth Balance® Buttery Spread
½ cup fresh sage leaves



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