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1
For the Gnocchi:
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2
Preheat oven to 425u00b0F.
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3
Pierce the sweet potatoes with a fork.
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4
Bake the sweet potatoes until tender and fully cooked between 44 and 55 minutes, depending on size.
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5
Cool slightly.
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6
Cut in half. Scoop the flesh into a large bowl.
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7
Mash the sweet potatoes (Giada used a ricer).
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8
Transfer to a large measuring cup. (make sure the sweet potatoes measure 2 cups).
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9
Add ricotta cheese, salt, cinnamon, and pepper.
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10
Add 1/2 cup flour at a time until a soft dough forms.
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11
Lightly flour a work surface. Place the dough in a ball on surface.
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12
Divide the dough into 6 equal balls.
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13
Roll out each ball into a 1-inch wide rope.
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14
Cut each rope into 1 inch pieces.
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15
Roll the gnocchi over the tines of a fork.
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16
Transfer the formed gnocci to a large baking sheet.
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17
Continue with the remaining gnocchi.
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18
Bring a large pot of salted water to boil over high heat.
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19
Add the gnocchi in 3 batches and cook until tender but still firm to the bite, about 5 or 6 minutes, stirring occasionally.
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20
Drain using a slotted spoon and place on a baking sheet.
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21
Tent with foil.
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22
Continue with remaining gnocchi.
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23
Brown Butter Sauce:
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24
While the gnocchi are cooking, melt butter in a large sauce pan over medium heat.
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25
When butter has melted, add sage leaves.
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26
Continue to cook, swirling the butter occasionally until foam subsides and the milk solids begin to brown.
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27
Remove pan from heat.
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28
Stir in cinnamon, maple syrup, salt and pepper. Careful, the mixture will bubble up. Gently stir the mixture.
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29
When the bubbles subside, toss the cooked gnocchi in the brown butter.
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30
Transfer to serving dish.
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31
Serve immediately.
