Sweet Potato Gnocchi With Brown Butter And Sage

1. 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. 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. 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. 4

   Preheat oven to 300u00b0F 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. 5

   Add chopped sage (mixture will bubble up). Turn off heat. Season sage butter generously with salt and pepper.

6. 6

   Transfer half of sage butter to large skillet set over medium-high heat. Add half of gnocchi. Saute until gnocchi are heated through, about 6 minutes.

7. 7

   Empty skillet onto rimmed baking sheet; place in oven to keep warm. Repeat with remaining sage butter and gnocchi.

8. 8

   Divide gnocchi and sauce among shallow bowls. Garnish with sage leaves.

* Per serving · 4 servings · Values may vary.