Sweet Potato Gnocchi in Brown Butter Sage Sauce

• active time: 30 minutes
• total time: 1 hour 30 minutes

Ingredients

2 medium sweet potatoes (about 2 cups mashed)

1/2 cup whole milk ricotta

1 large egg

2-3 cups all-purpose flour

1 tsp kosher salt

1/4 cup salted butter

12 small sage leaves

1/2 cup Parmiggiano-Reggiano cheese (freshly grated)

1 1/2 tsp crushed red pepper flakes

1/2 tsp black pepper (freshly ground)

Directions

Preheat your oven to 400 degrees F.

Pierce potatoes all over with a fork. Place potatoes on a parchment-lined baking sheet and bake for 50-60 minutes or until fork tender. When the sweet potatoes are cooked, slice them in half, allow to cool, and finely mash or puree them.

In a large bowl, mix together the sweet potatoes, ricotta, egg, salt, and 2 cups of the flour. Stir the mixture until just combined. If the dough seems wet, add an additional tablespoon of flour at a time, until it can be formed into a ball. The dough should be sticky.

Generously flour a clean counter and scrape the dough out onto it. Cut the dough into four equal pieces. Working with one piece of dough at a time, roll the dough into a rope about 1 inch thick and cut into bite size pieces. Repeat this process with the other pieces of dough and place the gnocchi on a baking sheet that has been dusted with flour. At this point, the gnocchi can be kept covered in the fridge for up to 1 day, and then boiled just before you are ready to eat. Or boiled right away.

In a large skillet, cook the butter with the sage until the butter is brown, fragrant and nutty, about 3 minutes. Add the simmered gnocchi and cook for 1 minute. Sprinkle the gnocchi with grated Parmigiano-Reggiano cheese, crushed red pepper flakes and freshly ground pepper.