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Sweet Potato Gnocchi, Drunken Prunes, and Amaretti


Serve this sweet potato gnocchi recipe from "Pasta Sfoglia," by Colleen and Ron Suhanosky, for an unforgettable meal.

  • Servings: 6

Source: The Martha Stewart Show, October 2009


  • 2 cups coarsely chopped pitted prunes
  • 1 cup dry Marsala
  • 2 tablespoons coarse salt
  • 2 tablespoons unsalted butter
  • Sweet Potato Gnocchi
  • 6 amaretti cookies (3 double packages), crushed


  1. Add prunes and Marsala to a medium skillet. Place over high heat and bring to a boil. Immediately remove skillet from heat and set aside.

  2. Fill a large pot with 4 quarts water; season with salt, and bring to a boil over high heat.

  3. Add butter to skillet with prunes and Marsala and return to high heat; cook until butter is melted.

  4. Add gnocchi to boiling water; cook until gnocchi rise to the top. Continue cooking 1 minute more. Add 1/2 cup of the pasta cooking water to skillet with prune mixture. Using a wire-mesh skimmer, transfer gnocchi to a warm, shallow serving platter. Pour prune mixture over top.

  5. Garnish with crushed amaretti; serve immediately.

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