Sweet Potato Gnocchi with Brown Butter and Sage

Name: Sweet Potato Gnocchi with Brown Butter and Sage
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 651 milliliters (about) all purpose flour; 2 Tbsps (packed) golden brown sugar; 1 teaspoons freshly ground nutmeg; 907 grams red-skinned sweet potatoes (yams), rinsed, patted dry, pierced all over with fork; 85 grams 12-ounce container fresh ricotta cheese, drained in sieve 2 hours 1 cup finely grated Parmesan cheese (about; 6 Tbsps chopped fresh sage plus whole leaves for garnish; 2 teaspoons salt; 237 milliliters (2 sticks) unsalted butter

Sweet Potato Gnocchi with Brown Butter and Sage is a vegetarian side dish. This recipe serves 12. This recipe covers 15% of your daily requirements of vitamins and minerals. One serving contains 331 calories, 6g of protein, and 17g of fat. From preparation to the plate, this recipe takes approximately 45 minutes. It is a very reasonably priced recipe for fans of Mediterranean food. A mixture of sage plus leaves, red-skinned sweet potatoes, nutmeg, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Line large baking sheet with parchment paper.

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Baking Paper

Baking Sheet

Place sweet potatoes on plate; microwave on high until tender, about 5 minutes per side.

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Sweet Potato

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Microwave

Cut in half and cool. Scrape sweet potato flesh into medium bowl and mash; transfer 3 cups to large bowl.

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Sweet Potato

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Bowl

Add ricotta cheese; blend well.

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Ricotta Cheese

Add Parmesan cheese, brown sugar, 2 teaspoons salt, and nutmeg; mash to blend.

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Parmesan

Brown Sugar

Nutmeg

Salt

Mix in flour, about 1/2 cup at a time, until soft dough forms.

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Dough

All Purpose Flour

Turn dough out onto floured surface; divide into 6 equal pieces.

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Dough

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.

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All Purpose Flour

Cut each rope into 20 pieces.

Roll each piece over tines of fork to indent.

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Roll

Transfer to baking sheet.

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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.

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Gnocchi

Water

Salt

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Pot

Transfer gnocchi to clean rimmed baking sheet. Cool completely. (Can be made 4 hours ahead.

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Gnocchi

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Baking Sheet

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.

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Butter

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Sauce Pan

Oven

Frying Pan

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

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Salt And Pepper

Butter

Sage

Transfer half of sage butter to large skillet set over medium-high heat.

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Butter

Sage

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Frying Pan

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.

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Gnocchi

Butter

Sage

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Baking Sheet

Frying Pan

Oven

Divide gnocchi and sauce among shallow bowls.

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Gnocchi

Sauce