Sweet Potato Gnocchi With Brown Butter And Sage

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 2 lbs red sweet potatoes, rinsed, patted dry, pierced all over with fork (yams)
• 1 (12 ounce) container fresh ricotta cheese, drained in sieve 2 hours
• 1 cup finely grated parmesan cheese (about 3 ounces)
• 2 tablespoons packed golden brown sugar
• 2 teaspoons salt
• 2 tablespoons salt
• 1/2 teaspoon fresh ground nutmeg
• 2 3/4 cups about all-purpose flour
• 1 cup unsalted butter
• 6 tablespoons chopped fresh sage, plus
• whole sage leaf (to garnish)

Recipe

• 1 line large baking sheet with parchment paper. place sweet potatoes on plate; microwave on high until tender, about 5 minutes per side. cut in half and cool. scrape sweet potato flesh into medium bowl and mash; transfer 3 cups to large bowl. add ricotta cheese; blend well. add parmesan cheese, brown sugar, 2 teaspoons salt, and nutmeg; mash to blend. mix in flour, about 1/2 cup at a time, until soft dough forms.
• 2 turn dough out onto floured surface; divide into 6 equal pieces. rolling between palms and floured work surface, form each piece into 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. cut each rope into 20 pieces. roll each piece over tines of fork to indent. transfer to baking sheet.
• 3 bring large pot of water to boil; add 2 tablespoons salt and return to boil. working in batches, boil gnocchi until tender, 5 to 6 minutes. transfer gnocchi to clean rimmed baking sheet. cool completely. (can be made 4 hours ahead. let stand at room temperature.).
• 4 preheat oven to 300°f melt butter in heavy large saucepan over medium-high heat. cook until butter solids are brown and have toasty aroma, swirling pan occasionally, about 5 minutes.
• 5 add chopped sage (mixture will bubble up). turn off heat. season sage butter generously with salt and pepper.
• 6 transfer half of sage butter to large skillet set over medium-high heat. add half of gnocchi. sauté until gnocchi are heated through, about 6 minutes.
• 7 empty skillet onto rimmed baking sheet; place in oven to keep warm. repeat with remaining sage butter and gnocchi.
• 8 divide gnocchi and sauce among shallow bowls. garnish with sage leaves.