Sweet Potato Gnocchi with Brown Butter and Sage

Before we go any further, let me state that this recipe is NOT diet-friendly. It’s flat out full of butter, cheese and goodness. So have some with a salad and pat yourself on the back for having veggies.

I’ve never made gnocchi until finding this recipe. My gnocchi didn’t turn out as pretty as the magazine photo but they sure did taste good. The gnocchi also freeze quite well and since this recipe makes quite a bit, you can freeze some for another time. I set the raw gnocchi on a baking sheet in the freezer, then once it's frozen you can transfer the gnocchi to a ziploc bag. No need to defrost - just throw them into boiling water when you're ready.  The recipe is from the December 2005 issue of Bon Appetit. 

Sweet Potato Gnocchi with Brown Butter and Sage

Makes 10 to 12 servings

2 1-pound red-skinned sweet potatoes, rinsed, patted dry, pierced all over with fork

1 12-ounce container fresh ricotta cheese, drained in sieve 2 hours

1 cup finely grated parmesan cheese (about 3 ounces)

2 tablespoons (packed) golden brown sugar

2 teaspoons plus 2 tablespoons salt

½ teaspoon freshly ground nutmeg

2 ¾ cups (about) all purpose flour

1 cup (2 sticks) unsalted butter (way too much butter, only 1 stick is needed)

6 tablespoons chopped fresh sage plus whole leaves for garnish

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. (Make sure the potatoes are completely cool - they will absorb less flour) Scrape sweet potato flesh into medium bowl and mash; transfer 3 cups to a large bowl. Add ricotta cheese; blend well. Add parmesan cheese, brown sugar, 2 teaspoons salt, and nutmeg; mash to blend. Mix in flour, about ½ cup at a time, until soft dough forms.

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.

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)

Preheat oven to 300°F. 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.

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

Transfer half of sage butter to large skillet set over medium-high heat. Add half of gnocchi. Sauté until gnocchi are heated through, about 6 minutes. Empty skillet onto rimmed baking sheet; place in oven to keep warm. Repeat with remaining sage butter and gnocchi.

Mangia Mangia!