Serves 4

4 large sweet potatoes
1/2 cup flour (more may be needed)
1/4 tsp cinnamon
Salt & pepper

Gorgonzola Sauce

1 shallot, thinly sliced
1 tsp unsalted butter
1/4 cup white wine
1 cup whipping cream
4 ounces gorgonzola cheese
Pinch of salt
1/8 tsp black pepper
2 leaves sage, finely chopped

Roast sweet potatoes in 450 degree until very tender.

Peel, mash and add cinnamon, salt & pepper.
Work in flour until dough holds together but is not too stiff.
Roll into 1" ropes, cut into 1" pieces and drop into boiling water.
Gnocchi are done when they float to the surface.

For the sauce, sweat the shallot in butter until translucent.
Add white wine and reduce to 1 Tbs.
Add cream, lower heat and whisk in cheese, pepper, and sage.
When cheese is melted strain through fine strainer.

Heat gnocchi gently in sauce over low heat.
We serve these with spiced pecans, a perfect match for a fall meal.