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



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (2)

7 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
Made this for dinner tonight but found the potatoes to be too wet (russet not available, not sure what variety I used), so ended up using about another cup of flour. They were delicious nonetheless and you could really taste the maple syrup. When I do find the right potatoes, I will make these again. I served the gnocchi with a spicy alla matriciana sauce and a mound of Parmigianino regianno!
Rating: Unrated
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