Finish strong today…
Love, Dad

Believe in Yourself…

For the Gnocchi:

* 2 pounds sweet potatoes
* 2/3 cup whole milk ricotta cheese
* 1 1/2 teaspoons salt
* 1 teaspoon ground cinnamon
* 1/4 teaspoon freshly ground black pepper
* 1 1/4 cups all-purpose flour, plus 1/3 cup for the work surface

For the Maple Cinnamon Sage Brown Butter:

* 1/2 cup unsalted butter (1 stick)
* 20 fresh sage leaves
* 1 teaspoon ground cinnamon
* 2 tablespoons maple syrup
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper


For the Gnocchi: Preheat the oven to 425 degrees F.

Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes depending on size. Let them cool to room temperature. Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups. Transfer the mashed sweet potatoes back to the large bowl. Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed. Add the flour, 1/2 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi.

Meanwhile, bring a large pot of water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.

For the Brown Butter sauce: While the gnocchi are cooking melt the butter in a large saute pan over medium heat. When the butter has melted add the sage leaves. Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown. Remove the pan from the heat. Stir in the cinnamon, maple syrup, salt, and pepper. Careful, the mixture will bubble up. Gently stir the mixture. When the bubbles subside, toss the cooked gnocchi in the brown butter. Transfer the gnocchi to a serving dish and serve immediately.


2 Onions
1 Whole Red Snapper bones filleted into 2 inch pieces head reserved
1 1 Whole Black Sea Bass ( same)
1 Celery Stalk
2 Bay Leaves
1/4 Cup Extra Virgin Olive Oil
1/4 White Wine Vinegar
1 15oz can San Marzano Tomatoes in Juice
1 lb cleaned squid cut into 1″ pieces
1/2 lb sole or flounder
1/2 lb of red mullet fillets with skin
1/4 cup parsely
12 Slices Rustic Bread Slightly Toasted

Fish Stock
In a heavy pot, quarter 1 onion, add head and bones celery bay leaves 2 quarts of water. Cook 30 minutes and skim off foam

Heat Olive Oil on High
Reduce Heat to Medium and Cook 1 thin sliced onion – 10 mins
Add Vinegar – Cook 2 mins more
Add tomatoes, pinch salt, pepper and pinch of sugar
Reduce Heat and Simmer Covered for 15 minutes
Strain Fish Stock
Add 6 cups fish stock plus squid
Cook covered for 15 minutes
Add Remaining Fish and Parsely and Cook 30 minutes
Serve with Toasted Rustic Bread