Sweet Potato Gnocchi with Brown Butter and Sage

INGREDIENTS

• 1 lb sweet potato (about 1 large potato)

• 1/3 cup whole milk ricotta cheese

• 1/2 tsp ground black pepper

• 1/2 tsp kosher salt

• 1/4 tsp ground nutmeg

• 1 cup all-purpose flour, maybe a bit extra

• 1/4 cup salted butter (1/2 stick)

• 1/4 cup torn sage leaves

• grated Parmesan cheese for garnish

INSTRUCTIONS

1.  Poke holes all over your sweet potato with a fork. Wrap potato in a wet paper towel and microwave on high for 13-15 minutes until soft.

2. Let cool for 5 minutes and then cut in half and scrape out the potato into a large bowl.

3. Mash potato with a ricer or masher.

4. Using a large fork, mix in ricotta, salt and pepper.

5. Using a rubber spatula, mix in flour 1/4 cup at a time.

6. Bring a large pot of salted water to a boil.

7. Gnocchi dough should be a bit sticky, but not stick to the bowl.

8. Transfer dough to a flat work surface dusted with flour. Knead dough 10 times. Add more flour if is sticks to your hands or the work surface.

9. Roll dough into a ball and cut into quarters and re-roll into balls.

10. Roll small balls into logs about a foot long and an inch wide.

11. Cut log into 1/2 inch rectangles.

12. Transfer gnocchi to water and boil for 4-5 minutes, or until gnocchi begins to float.

13. Drain gnocchi and set aside.

14. In a small sauce pan, melt butter over medium heat. Add sage leaves.

15. Heat butter until it gets foamy and the milk solids start to brown.

16. Pour browned butter over gnocchi and toss. Serve warm and garnish with Parmesan.