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Sweet Potato Gnocchi With Brussels Sprouts

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SF Gate
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main-dish vegetarian rosh hashanah thanksgiving dinner italian


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1 russet potato

1 large garnet yam or 2 small sweet potatoes

2 ounces cream cheese

1 egg

1/8 teaspoon nutmeg

Pinch of cinnamon

1 teaspoon dark rum

1/2 teaspoon vanilla

2 1/2-3 cups all-purpose flour

brussels sprouts:

6 large brussels sprouts, quartered

2 tablespoons olive oil

4 tablespoons butter

1 tablespoon chopped sage

1 tablespoon softened butter

1/2 cup vegetable stock

1/2 cup parmesan cheese

Toasted pecans (optional)

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