2 Cups cooked sweet potato
1 1/2 to 2 Cups flour
1/4 Cup Butter Infused Olive Oil
2 tsp sage
3 cloves minced garlic
Crumbled goat cheese for topping
Cook your sweet potato until nice and soft. Remove skins and let cool to room temperature. When cooled, mix well with flour in a bowl. Depending on the moisture content of your sweet potato, play with the dough until it's not sticky anymore.
Separate into 4 portions. Roll the dough into a thin cylindrical shape, about the thickness of your index finger. Cut into 1" pieces. Gently roll each piece along the back of a fork, the ridges help to hold onto the sauce.
Bring water to a boil, salt it like an Italian nonna (more than you think you need, Italians really like to salt their water).
In a medium sized pan, heat up the Butter Infused Olive Oil. Add the sage and garlic and cook for about 5 minutes or until the garlic is nice and browned. If you're dealing with timing, once the garlic is browned, remove from heat and let sit. Reheat before adding the gnocchi to the pan.
Gently plop the gnocchi into your pot. Once each piece is cooked, they will float to the top.
Add the gnocchi to the pan and cook until fully coated in the sauce.
Serve and top with crumbled goat cheese.