These sweet potato gnocchi are easier to make than they look, and you will soon be totally addicted to that brown butter sauce.
This recipe is courtesy of ABC News.
Pierce the sweet potato all over with a fork. Wrap in a damp paper towel, and microwave on high until it is very soft, about 12-13 minutes.
When the sweet potato is cool enough to handle, peel it and mash the flesh with a potato masher or ricer in a medium bowl until smooth. Stir in the ricotta, pepper, and 1 teaspoon salt. Scatter the flour into the mixture. Mix with a fork until a doughy mixture forms: It should be loose and shaggy, but not sticking to the sides of the bowl. Add more flour, 1 tablespoon at a time, if required.
In a large pasta pot, bring a gallon of salted water to the boil.
Flour your work surface and turn the dough out on to it. Flour your hands and gently knead the dough by folding the dough in half, pressing it gently with the heel of your hand, and turning it 90 degrees every time. Continue until the dough is no longer sticky, adding more flour if necessary.
Divide the dough into 3 equal pieces, and roll them into balls. On a floured surface, take one piece of the dough at a time, and roll it into a 12-inch long, 1-inch thick log. Cut the dough crosswise into 12 1-inch pieces. Repeat with the remaining dough.
Drop the gnocchi into the boiling water. Stir occasionally to make sure they aren’t sticking to the bottom of the pot. Cook for 4-5 minutes, until they float to the surface for a few seconds, and are tender-firm. Drain immediately.
While the gnocchi are cooking, in a large skillet, melt the butter over medium heat. When the foam subsides, add the sage and cook until the sage is crispy and the butter has browned, about 3 minutes.
Add the gnocchi to the skillet. Toss to coat in the butter. Add the Parmigiano-Reggiano, and season to taste with salt and pepper.
Divide among 4 bowls, and garnish with more cheese.