Sweet Potato Gnocchi With Maple Cinnamon Sage Brown Butter Recipe

How to make it

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• For the Gnocchi:
• Preheat the oven to 425 degrees F.
• Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly.
• Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups.
• Transfer the mashed sweet potatoes back to the large bowl.
• Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed.
• Add the flour, 1/2 cup at a time until a soft dough forms.
• Lightly flour a work surface and place the dough in a ball on the work surface.
• Divide the dough into 6 equal balls.
• Roll out each ball into a 1-inch wide rope.
• Cut each rope into 1-inch pieces.
• Roll the gnocchi over the tines of a fork.
• Transfer the formed gnocchi to a large baking sheet.
• Continue with the remaining gnocchi.
• Meanwhile, bring a large pot of salted water to a boil over high heat.
• Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes.
• Drain the gnocchi using a slotted spoon onto a baking sheet.
• Tent with foil to keep warm and continue with the remaining gnocchi.
• For the Brown Butter sauce:
• While the gnocchi are cooking melt the butter in a large saute pan over medium heat.
• When the butter has melted add the sage leaves.
• Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown.
• Remove the pan from the heat.
• Stir in the cinnamon, maple syrup, salt, and pepper. Careful, the mixture will bubble up. Gently stir the mixture.
• When the bubbles subside, toss the cooked gnocchi in the brown butter.
• Transfer the gnocchi to a serving dish and serve immediately.