Sweet-Potato Gnocchi In Wild Mushroom Broth

• 3 ounces dried cepes
• 1 1/2 pounds sweet potatoes
• 1/2 cup all-purpose flour, sifted, plus up to 1/2 cup for kneading
• 2 tablespoons minced sage
• 1/2 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1/4 cup grated Parmesan cheese

1. Combine cepes and 6 cups water in a saucepan.
2. Simmer over medium heat until reduced to 1 quart, about 30 minutes.
3. Strain through a fine mesh sieve.
4. Finely chop the mushrooms.
5. Set both broth and mushrooms aside.
6. Preheat oven to 350 degrees.
7. Place the sweet potatoes on a baking sheet.
8. Bake until tender, about 40 minutes.
9. Peel and pass through a ricer into a large bowl.
10. Combine sweet-potato puree, flour, sage, salt and pepper.
11. Place the dough on a lightly floured surface.
12. Knead the dough, adding more flour if needed, until it is smooth and slightly sticky.
13. Shape the dough into small dumplings.
14. Set aside.
15. Pour the mushroom broth in a medium saucepan.
16. Bring to a simmer over medium heat.
17. Working in batches, drop the gnocchi into the broth.
18. Cook 10 seconds after the dumplings rise to the surface, about 5 minutes total.
19. Remove with a slotted spoon and divide among 4 warmed bowls.
20. Ladle the broth over the gnocchi, sprinkle with Parmesan and serve.

cepes, sweet potatoes, allpurpose flour, sage, salt, freshly ground pepper, parmesan cheese

Taken from cooking.nytimes.com/recipes/5430 (may not work)