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Preheat oven to 350F.
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If using leftover sweet potatoes, skip down to **.
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Wash and dry sweet potatoes.
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Microwave potatoes on high for about 3 1/2 -4 minutes until they easily pierce with a fork.
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Poke them a few more times and place in oven on rack for about fifteen minutes.
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Remove and cool.
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Turn oven to "warm" setting.
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While potatoes cool, **chop sage and set aside.
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Fill a large pot with water and salt and set on stove top.
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Slice cooled potatoes (cool enough to handle) lengthwise.
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Scoop out flesh into ricer (or medium bowl and mash with fork).
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Rice over medium bowl.
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Add sage, salt and flour and mix together until dough is formed.
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Grab a bocci ball sized piece of dough and form into a rope that's about 1/2 inch thick.
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Using a sharp knife, cut into 1/2 inch pillows and lay on top of a baking sheet covered with saran or parchment paper. Repeat with rest of dough.
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(You can freeze now if you want to and save for a later date)
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Turn water on to boil.
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Once boiling, carefully add about 20 gnocchi at a time to the water. (I arranged them on a large slotted spoon then gently placed in the water.)
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Once they all rise to the top, set a timer for two minutes.
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After two minutes, remove to a baking sheet covered with a paper towel to drain. (You can place this sheet in the warm oven while you continue with the rest of the gnocchi.)
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To plate, divide into 2 bowls, toss with a little olive oil and top with vegan parmesan or a sprinkle of kosher salt and pepper.