Fluffy pillows of sweet potato dumplings are tossed in a sage and browned butter sauce to make for a comforting pasta dish you didn't know you needed!
2extra largesweet potatoes(1 pound each)
12ouncesricotta cheesedrained for 2 hours
1cupgrated Parmesan cheeseplus more for serving
2tablespoonslight brown sugar
2¾cupsall-purpose flourplus more for dusting
6tablespoonschopped sagesplus whole leaves for garnish
Using a fork, prick sweet potatoes all over. Microwave for 5 minutes or until softened. Cut if half and cover with foil for about 10 minutes. Scoop flesh out of the skins (or simply peel skin off) and put flesh into a large bowl. Mash together with a fork or use, preferably, use a potato ricer to really help the potato break down.
Add ricotta, Parmesan, brown sugar, nutmeg, and salt to sweet potato. Mix all together with a fork to keep it all fluffy. Add flour ½ cup at a time and mix with a wooden spoon. Stop adding flour when the dough forms.
Dust a clean counter with flour. Pour dough onto counter and knead into a smooth ball with your hands. Cut into 6 even wedges. Starting with one wedge, roll into a log and then into a long strip about 20 inches long. Cut the strip into 20 pieces, no longer than 1 inch. Roll each piece into a smooth cylinder. Add flour to a baking sheet. Place formed dumplings onto baking sheet while you make the rest of them. Repeat with the rest of the dough wedges.
Fill a large pot with water and set it over high heat. Add 1 tablespoon of salt to water. Once boiling, add gnocchi 1/3 of the gnocchi. Cook until the gnocchi float to the top, about 5 minutes. Grease baking sheet with nonstick spray. Remove cooked gnocchi from water and drain on greased baking sheet. Repeat with the rest of the gnocchi.
Add 1/2 cup of butter (1 stick) to a large skillet. Place over medium heat until the butter had a nutty smell and the solids have browned. This takes about 8-10 minutes. Add 3 tablespoons of chopped sage. The butter will foam. Gently stir the butter and sage until the foaming has stopped. Add 1/2 of the gnocchi and cook until the gnocchi has heated through, about 5 minutes. Pour gnocchi into serving dish or individual plates. Repeat with the rest of the butter, sage, and cooked gnocchi. Serve immediately.
If you choose to freeze any gnocchi, freeze them after step 3 on the baking sheet. After an hour of freeze time, remove them from the baking sheet and place in a freezer-safe storage container or storage bag. They will stay good for up to 3 months.