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.