Sweet Potato Gnocchi With a Beer Butter Sauce

I used Ommegang Abbey Ale for the gnocchi's sauce. The slightly sweet flavors in it complement the sweet potato and make for an interesting sauce. The combination of the cheese, butter, and beer in the sauce smelled so good as it was cooking. I find that sweet potato gnocchi is a little harder to make than gnocchi with regular potatoes because the sweet potatoes are a lot more moist so it's harder to roll out without adding a lot more flour. Just resist the urge to add too much or it will not turn out right. I also added a russet potato to help out a little bit.

3 medium sweet potatoes
1 russet potato
2 cups flour
1 egg
2 tbsp finely grated parmesan cheese
pinch of nutmeg
salt to taste

3 tbsp butter
1/2 tsp cinnamon
1 tbsp brown sugar
3 tbsp finely grated parmesan cheese
1 tbsp flour
1/3 12 ounce beer
splash of half and half
salt to taste

Make holes in the potatoes with a knife and microwave for 5 minutes on each side. Peel and smash the potatoes with fork. Add in the egg, nutmeg, salt, and parmesan cheese. Add half of the flour and knead with your hands on a flat floured surface. Add the rest of the flour and add a little more if needed until the dough holds together. It will still be slightly sticky. Section the dough into a few pieces and roll each one out into a rope. Cut into gnocchi sized pieces with a knife. Bring a pot of water to a boil. Drop the gnocchi into the pot in batches. When they float to the top they are ready to take out. For the sauce, melt the butter in a saucepan and add the rest of the ingredients, cooking until thickened.