Sweet potato gnocchi with aged cheddar and mushrooms from Homegrown: Cooking from My New England Roots (page 311) by Matt Jennings

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Notes about this recipe

  • Kduncan on November 30, 2020

    Oh my does this make a lot of dough. Ended up freezing some to use later on as I got about 6 servings from 1/3 of the dough. The sauce was really good, I didn't use the sage, as I am not a sage person, but the rest was really yummy with the gnocchi.

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