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Seattle Central Community College, 1701 Broadway Seattle, WA 98122 (206) 587-3800 http://www.seattlecentral.org	Houston Helmstetter & Rene Likitprachacomb chef's

Sweet Potato Gnocchi with Ginger-Sage Brown Butter Yield: 4 servings
Brown Butter
1/2# butter, unsalted
2T sage, finely chopped
3T ginger, grated
Procedure:
1. Heat the butter in a saucepan over medium-high heat until simmering. 2. Add the ginger and the sage. 3. Let simmer until butter turns brown and releases a nutty flavor, about 20 minutes. 4. Set aside until gnocchi are ready to cook for service.
Gnocchi
1.5# sweet potato, medium dice, peeled and steamed
2# yam, medium dice, peeled and steamed
3 cups all purpose flour, sifted
8 oz brown sugar
1 pinch kosher salt
1 pinch black pepper
Procedure: 1. Once the potatoes have been steamed, mash together and run through a fine mesh sieve. 2. Add in 6oz of the brown sugar, mix together. 3. Half a cup at a time, add in the sifted flour until fully incorporated. 4. Form dough into a ball and let rest for at least one hour. 5. Once rested, roll out dough into "snakes" about 1 inch in width. 6. With a fork, pierce the snakes to form gnocchi texture. 7. Cut the snakes into 1 1/2 inch pieces.
Service:
1. Boil the gnocchi in lightly salted water. 2. When gnocchi floats to the top, strain out of water and set aside. 3. In a sauté pan, heat the brown butter over medium-high heat. 4. Add in the gnocchi and sauté until the butter coats all of the gnocchi dumplings. 5. Add the rest of the brown sugar and sauté until the gnocchi gets caramelized and a little crisp. 6. Gnocchi are ready to serve. (For a garnish, top with fried sage leaves.)
By: Rene Likitprachacomb