Passover Sweet Potato Gnocchi

This recipe was shared by my friend Jen. It is perfect to use up leftover matzo meal from Passover! I have given up on shaping gnocchi, but rest assured that these were delicious nonetheless, and that’s the important thing. The brown butter sauce would be great with sage as well, though I didn’t use any in this recipe because my kids don’t really like it. The recipe below makes 4 small servings. 

1 cup mashed sweet potato (hot or cold) 

¼ cup lactose-free ricotta 

½ cup matzo meal 

¼ cup potato starch (I used corn starch) 

1 scant teaspoon kosher salt 

¼ cup unsalted butter 

10 fresh sage leaves (I feel like this would be too many) 

Mash together the sweet potato, ricotta, matzo meal, potato starch, and salt. When the dough is well mixed, break it into four even pieces. Roll each and cut about a 10-inch roll and cut into small pieces, about 15 per piece of dough. Using a fork, roll the bits of dough to flatten them slightly and make indentations. Boil in salted water just until they rise to the surface. 

In a large saucepan, preferably non-stick, melt the butter and add the sage leaves, after a few minutes add the gnocchi and cook until the sage leaves are crisp and the gnocchi is slightly crisp on the outside.