- 1 large yukon gold potato (about 1 cup, mashed)
- 1 medium sweet potato (about 1 cup, mashed)
- 1 egg yolk
- 1 cup flour, plus more for dusting
- 1/2 tsp salt
For Creamy Garlic Sauce:
- 5-6 garlic cloves
- 1 cup heavy cream
- 1/2 cup freshly grated parmesan
- Salt and pepper to taste
- Set oven to 400 degrees Fahrenheit.
- Bake yukon gold potatos and sweet potatos, skin on, on a wire rack for approximately 45 min or until fork tender.
- Remove from oven, let cool.
- Remove skin and finely mash or rice both potatoes until there are no lumps.
- To a clean surface, or a large bowl, add potatoes, egg yolks, flour, and salt.
- Gently knead until soft and pillowy.
- If dough is sticky, add a tablespoon of flour at a time. Note: Be sure not to add too much flour or over work/knead. Dough should be light and pillowy.
- Dust hands with flour. Take equal sized pieces of dough and roll them into balls.
- Using a piece of twine or string, make indents on top of dough balls to give it that pumpkin shape.
- Set aside by placing over flour dusted surface to keep from sticking.
- Cook the gnocchi in batches in a pot of boiling water. They will float to the top when they are ready.
- Use a slotted spoon to transfer to a bowl and cook remaining gnocchi.
Make Creamy Garlic Sauce:
- Add Mazola Canola Oil to a pan over medium heat.
- Add garlic and cook for 1 min or until soft or fragrant. Do not brown garlic.
- Add heavy cream and parmesan and allow to cook approximately 3-4 min, or until sauce thickens.
- Season with salt and pepper to taste.
- Spoon creamy garlic sauce into bowl.
- Place gnocchi over top, then garnish with fresh sage and/or grated parmesan cheese.
- Serve immediately.