Sweet Potato Gnocchi With Sage Brown Butter

Ingredients:

• 2 large sweet potatoes
• 1 ½ cups all-purpose flour (plus extra for dusting)
• 1 large egg
• 1 teaspoon salt
• ½ teaspoon nutmeg
• 4 tablespoons unsalted butter
• 10 fresh sage leaves
• Grated Parmesan cheese (for serving, optional)

Instructions:

1. Begin by preheating your oven to 400°F (200°C). Prick the sweet potatoes with a fork and place them on a baking sheet lined with parchment paper. Bake for about 45-50 minutes, or until tender. Once done, allow them to cool slightly before peeling the skin off.
2. In a large mixing bowl, mash the baked sweet potatoes until smooth. Add in the egg, salt, and nutmeg, mixing until well combined. Gradually incorporate the flour, starting with 1 cup and adding more until the dough forms a soft but not sticky consistency. Be careful not to overwork the dough.
3. On a lightly floured surface, divide the dough into four equal portions. Roll each portion into a long rope about ½ inch thick. Cut the ropes into 1-inch pieces to form the gnocchi. Use a fork to press into each piece to create ridges, which will help hold the sauce later.
4. Bring a large pot of salted water to a boil. Carefully add the gnocchi in batches, cooking them until they float to the surface (about 2-3 minutes). Once floated, allow them to cook for an additional minute before removing them with a slotted spoon and transferring them to a colander.
5. In a skillet, melt the unsalted butter over medium heat until it begins to foam and turn golden brown. Add the sage leaves and cook for about 2 minutes, or until the leaves are crispy and the butter is fragrant. Add the cooked gnocchi to the skillet, gently tossing to coat them in the sage brown butter.
6. Serve the gnocchi warm, garnished with grated Parmesan cheese if desired. Enjoy your homemade sweet potato gnocchi with a simple side salad or steamed vegetables for a complete meal.

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