Sweet Potato Gnocchi with Brown Butter Sage

Serves 12


2 pounds sweet potato

12 ounces ricotta cheese, drained

1 cup Parmesan cheese, grated

2 tablespoons brown sugar

2 teaspoons salt

1/2 teaspoon ground nutmeg

2 3/4 cup all purpose flour

2 sticks butter

6 tablespoons sage, chopped

Method of Preparation:

1.Place sweet potatoes on a plate lined with parchment paper and 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 and combine. Add Parmesan cheese, brown sugar, salt, and nutmeg and mash to blend. Mix in flour, about 1/2 cup at a time, until soft dough forms.

2.Place the dough on a floured surface and roll into a 20 inch long rope (about 1 inch diameter.) Cut each rope into about 20 pieces. Roll each piece over tines of fork to indent. Transfer to baking sheet.

3.Bring large pot of water with 2 tbsp. of salt to a boil. Working in batches, boil gnocchi until tender, 5 to 6 minutes. Transfer gnocchi to clean rimmed baking sheet. Cool completely.

4.Melt 2 sticks of butter in heavy large saucepan over medium-high heat. Cook until butter solids are brown, about 5 minutes.

5.Add chopped sage. Turn off heat and add salt and pepper to taste. Add gnocchi and sauté for 6 minutes.