Sweet Potato Gnocchi with Sage Cream Sauce

Prepare gnocchi

Preheat oven to 375 degrees F.

Bake potatoes until soft, about 25 minutes. Allow to cool.

Scoop flesh from cooled potatoes and mash in a bowl.

Add egg, garlic powder and salt, mixing well.

Add flour, 1 cup at a time, until a workable dough forms.

Take 1/4 of the dough, place on a floured surface and roll into a 1/2-inch diameter snake.

Cut into 1/2-inch pieces and press each gnocchi with the tines of a fork.

Repeat with remaining dough.

Prepare sauce

Heat olive oil in a saucepan over medium-low heat. Add shallots and sauté until soft but not browned, about 5-7 minutes.

Add sage and flour and cook for another 3 minutes.

Whisk in Silk, wine, salt and pepper, bringing to a simmer. Cook until thickened, stirring occasionally, for about 10 minutes.

Meanwhile bring a large pot of salted water to a boil.

Add gnocchi in two batches and simmer until they rise to the top.

Remove with a slotted spoon and place in a strainer.

To serve, add gnocchi to sauce and coat well.

Spoon into bowls or onto plates and sprinkle with Parmesan, if desired.