What’s for dinner? Again? That’s a question that gets old fast! Anyway, last night I actually had an answer- sweet potato gnocchi with fresh chive and garlic cream sauce. It was actually very easy to put together, and with a spinach salad on the side, let’s just say everybody’s plate was clean.
Chive and Garlic Cream Sauce
Make this sauce first, so that when the gnocchi is cooked, you’ll be ready!
½ cup white wine
1 ½ cups 35% cream
2 cloves garlic, minced
1 bunch fresh chives, finely chopped – about half to ¾ cup
Salt, pepper, dried chilli flakes, to taste
Freshly grated Parmesan (garnish)

1. Bring wine to boil in small saucepan, let reduce by half.
2. Bring cream to boil in medium size saucepan, add minced garlic, let reduce by half.
3. Add reduced wine to reduced cream, stir in chives, and season with salt, pepper, and chilli flakes. Pour over hot gnocchi, sprinkle with Parmesan cheese, and serve.
4. Accept the accolades of your family graciously. Don’t expect left-overs.

Sweet Potato Gnocchi
1 sweet potato cooked, peeled, mashed
1 cup ricotta cheese
1 cup Parmesan cheese
2 eggs
Generous grating of nutmeg
1 teaspoon salt
Few grinds of black pepper
1 cup to 1 ¼ cup all purpose unbleached flour

1. Combine the cooked sweet potato with the ricotta cheese in a large bowl. Stir in the Parmesan cheese, and then the eggs. Stir in the nutmeg, salt, and pepper. Stir in the flour, starting with just one cup. If the dough is sticky, stir in more flour, but if it feels fairly smooth and not sticky, dump it out onto a lightly floured counter, and gently knead two or three times.
2. Bring a large pot of water to the boil. Add a teaspoon of salt when it comes to the boil. Line a large baking sheet with parchment paper.
3. With a sharp knife cut the dough into four pieces. Using both your hands gently roll the dough out into a long rope on your counter top, about half an inch in diameter. Cut the rope into pieces that are about half an inch long. They should look sort of like puffy little pillows. Transfer to parchment-lined baking sheet.
4. When you have all of the gnocchi cut, gently lower it into the boiling water. It is cooked when it floats up to the surface. Remove it from the boiling water with a slotted spoon.
5. Serve immediately with chive cream sauce. Sprinkle with freshly grated Parmesan.