Sweet Potato Gnocchi
Martha and chef Ron Suhanosky prepare irresistible sweet potato gnocchi.
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.
Fill a large pot with 4 quarts water; season with salt, and bring to a boil over high heat.
Add butter to skillet with prunes and Marsala and return to high heat; cook until butter is melted.
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.
Garnish with crushed amaretti; serve immediately.