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1.
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Take the sweet potatoes and prick them all over with a fork.
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Get them onto a microwave safe plate and microwave them for about 12 minutes, until they are completely tender and mashable.
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Cut them in half, set them aside and let them cool.
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2.
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Once they are cool, scoop the filling out of the skin right into a large bowl.
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Discard the skins.
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Add the quinoa flour, Parmesan, ricotta, mascarpone, roasted garlic, brown sugar, salt, cinnamon, nutmeg and crushed red pepper.
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Stir all of that together to combine, then bring it all together into a ball with clean hands.
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Knead the ball of dough on a lightly floured surface until smooth and uniform.
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3.
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Cut the ball of dough into 8 equal pieces.
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Take the first piece and gently use the palms of your hands to roll it back and forth until it becomes a long, thin log of dough.
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Cut the log into 1 inch pieces.
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Roll each piece over the back of a fork to make the signature gnocchi ridges.
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Transfer the pieces to a tray lined with parchment paper.
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Repeat the process with the remaining 7 pieces of gnocchi dough.
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Once all of the gnocchi are made set the tray aside.
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4.
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Get a large pot of salted water on the stove to boil for the gnocchi.
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Then get a large rondeau pan out and start to make the sun-dried tomato broth.
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Heat the olive oil in the rondeau pan over medium high heat.
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Add the sage and roasted garlic to let them get fragrant for a minute.
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Then add the sun-dried tomatoes with the oil they were packed in, the mushrooms, capers, white wine and Parmesan.
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Bring the mixture to a boil then reduce it to a low simmer and let it cook for 15 minutes.
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5.
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The water should be boiling when the broth is done.
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Gently pour the gnocchi into the boiling water to cook for just a minute or two.
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Then drain them and pour the gnocchi into the pan with the sun-dried tomato broth.
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Give it all a big stir, then turn off the heat.
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6.
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Scoop the gnocchi into bowls and top them with additional chopped sage for garnish.
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Serve immediately and enjoy the goodness friends!
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Note: To roast garlic, preheat the oven to 400 F. Cut the top off of a whole head of garlic to expose the tops of the cloves and drizzle the top with olive oil.
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Wrap it in foil and get it into the oven to roast for an hour.
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Thats it!
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It will keep for weeks and is fantastic in so many dishes.
