Glazed Ham and Gluten Free Gnocchi with Sweet Potato Sauce

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Sweet potato sauce

  • 1 large sweet potato
  • 2/3 cup milk
  • 2 cups uncooked gluten free gnocchi (Fresh Market)
  • 1 tablespoon pine nuts
  • 1 teaspoon rubbed sage
  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 1 teaspoon olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup shredded Parmesan cheese
  • Additional shredded Parmesan cheese, optional




Scrub and pierce sweet potato; place in preheated 375 degree oven, turning once.

When cool enough to handle, remove and discard skin.

Place potato in a large bowl and mash with milk.

Cook pasta according to package directions. In a large skillet, sauté pine nuts and sage in butter until pine nuts are toasted. Remove from pan and set aside.

In the same skillet, sauté garlic in oil for 1 minute. Stir in the sweet potato mixture, salt and pepper. Drain pasta, reserving 3/4 cup cooking water; add to sweet potato mixture. Stir in the cheese, pine nut mixture and reserved cooking water. Sprinkle with additional cheese if desired. Yield: 5 servings.