Sweet Potato Gnocchi

You can match this gnocchi with anything you want. I have tried them with arugula and hazelnuts, borwn butter and white truffle, and this one, which for me goes excellent. I'm sorry I don't have a photo of the completed dish, but truthfully speaking, they are so good that we never have time for the photo once they are finished.

Sweet Potato Gnocchi with Brown Butter and Sage

Ingredients:
800 gr. sweet potatoes, peeled and cubed.
350 gr. ricotta cheese.
1 cup Parmesan cheese, grated.
2 tablespoons brown sugar.
2 teaspoons salt.
1/2 teaspoon nutmeg.
2-3/4 cups all purpose flour.
200 gr. unsalted butter.
6 tablespoons sage, chopped.
Sage leafs to serve.

Method:

1. Boil the sweet potatoes in salted water until tender. Using a purée masher, mash the sweet potatoes. Transfer 3 cups of the purée to a bowl with the ricotta and mix well. Add the Parmesan, brown sugar, salt, nutmeg and mix well. Start adding the flour 1/2 cup at a time until you get a nice dough.

2. Drop the dough onto a floured surface and divide it in 6. Using your hands, roll each piece of dough into a sausage of 2 cm in diameter and around 50 cm long. Cut each sausage into 20 to 25 pieces. Transfer to a floured tray.

3. In a pot of boiling salted water, working in batches, drop the gnocchi until “al dente”, around 5 minutes. Let them cool.

4. In a large sauté pan at medium-high heat, melt the butter and cook until the solids turn brown, about 5 minutes. Add the sage and take off the heat.

5. Transfer half of the brown butter to another large sauté pan and add half of the gnocchi to each pan, and cook at medium-high heat until the gnocchi are heated through, around 5 minutes.

Serve right away with a couple of fresh sage leafs per plate.

Cheers! The Fat Guy.