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Ingredients
  • 2 medium sweet potatoes, diced
  • 4 tablespoons cold, unsalted butter, divided
  • 3 cloves garlic, sliced
  • 1 tablespoon small, fresh sage leaves
  • 1 16-oz. pkg. potato gnocchi
  • ½ cup dry sherry
  • 1 cup vegetable stock
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ⅓ cup toasted, chopped hazelnuts
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