Sweet Potato Gnochi

• 3 medium sweet potatoes, bake or microwaved, skins removed and mashed
• 2 cups plain all-purpose flour (approximate, as you may require more or less)
• 8 tablespoons butter
• Handful fresh sage leaves
• Squeeze half a lemon
• Sea salt

1. Microwave the potatoes in a microwave for a few minutes. When cool enough to handle, peel them.
2. Mash the potatoes until fluffy. Add your flour, starting off with a cup, then gradually add a quarter cup at a time, blending the dough with a spatula (very sticky) until you've added just enough to work into a soft dough.
3. Work in small manageable amounts on a heavily floured surface, rolling until 3/4" in diameter. Cut into bite-sized pieces. If the dough starts to stick to your fingers, dredge them in flour. Keeping pinching off small handfuls and rolling out, placing cut pieces on a parchment-lined cookie sheet.
4. Bring a large pot of salted water to boil. The gnocchi cooks in a few minutes. From the moment you pop them into the boiling water, you'll notice them buzz around and then quickly float to the top. Once they surface to the top of the water, they're done. Pull them out and place them in a buttered or oiled baking dish while you cook the rest.
5. Make your brown butter and sage sauce by melting 8 tablespoons of butter and adding a handful of fresh sage leaves. The butter bits will brown, but watch that it doesn't burn! Squeeze half a lemon to stop the butter from browning too much.
6. Quickly add the reserved gnocchi into the brown butter pan. Season with sea salt and toss.

sweet potatoes, flour, butter, handful fresh sage, lemon, salt

Taken from www.epicurious.com/recipes/member/views/sweet-potato-gnochi-52039281 (may not work)