Cold Night. Wine is breathing. Time to make some Gnocchi. Loving this Sweet Potato variety which pairs so nicely with the brown butter sage sauce.
2 1-lb Sweet Potatoes (pierced all over with fork)
1 12-oz container ricotta, drained in sieve for 2 hours.
1 Cup Finely grated parmesan cheese
2 TBSP salt
2 TBSP Brown Sugar
1/2 tsp ground nutmeg
2 3/4 cups all purpose flour
1 cup unsalted butter
6 TBSP. Chopped Fresh Sage.
Line large baking sheet with parchment paper. Place sweet potatoes on plate and microwave 5 minutes on each side or until soft. Cut in 1/2 and cool then scoop out flesh into a bowl. Transfer 3 cups to larger bowl, add ricotta and blend well. Add cheese, brown sugar, salt, and nutmeg and mash. Mix in flour 1/2 cup at a time until a soft dough forms.
Turn dough onto floured surface, divide into 6 parts. Roll between palms and form a 2- inch long rope about 1 inch in diameter. Cut into 20 pieces or ~ 1 inch sections.
Bring Large pot of water to boil with salt. Work in batches and boil gnocchi about 5-6 minutes or until tender. Let cool on surface and continue until all gnocchi is cooked.
Over the stove top place the butter in a saucepan and cook over medium heat until butter solids have browned. Swirl pan occasionally- about 5 minutes.
Add chopped save and turn off heat. Season generously with salt and pepper.
Sautee Gnocchi in butter sauce about 5 minutes until golden. Garnish with fresh sauce and shredded parmesan cheese.
If you make a smaller batch you can freeze the cooked gnocchi at this point.