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
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.