Sweet Potato Gnocchi with Sage Cream Sauce

Prepare gnocchi

1. Preheat oven to 375°F.
2. Bake potatoes until soft, about 25 minutes. Allow to cool.
3. Scoop flesh from cooled potatoes and mash in a bowl.
4. Add egg, garlic powder and salt, mixing well.
5. Add flour, 1 cup at a time, until a workable dough forms.
6. Take 1/4 of the dough, place on a floured surface and roll into a 1/2-inch diameter snake.
7. Cut into 1/2-inch pieces and press each gnocchi with the tines of a fork.
8. Repeat with remaining dough.

Prepare sauce

1. Heat olive oil in a saucepan over medium-low heat. Add shallots and saute until soft but not browned, about 5-7 minutes.
2. Add sage and flour and cook for another 3 minutes.
3. Whisk in Silk, wine, salt and pepper, bringing to a simmer. Cook until thickened, stirring occasionally, for about 10 minutes.
4. Meanwhile bring a large pot of salted water to a boil.
5. Add gnocchi in two batches and simmer until they rise to the top.
6. Remove with a slotted spoon and place in a strainer.
7. To serve, add gnocchi to sauce and coat well.
8. Spoon into bowls or onto plates and sprinkle with Parmesan, if desired.