Sweet Potato Gnocchi

Instructions

1. Prepare the sweet potatoes
   Preheat the oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork and place them on a baking sheet. Roast for 45-60 minutes until completely tender. Allow to cool slightly, then peel and mash them in a large bowl until smooth.
2. Form the dough
   Add the ricotta, egg, salt, pepper, and nutmeg to the mashed sweet potatoes and mix well. Gradually fold in the flour, 1/2 cup at a time, until a soft dough forms. The dough should be slightly sticky but manageable. Be careful not to overwork the dough or add too much flour, as this will make the gnocchi tough.
3. Shape the gnocchi
   Divide the dough into 4 equal portions. On a floured surface, roll each portion into a rope about 3/4 inch in diameter. Cut each rope into 1-inch pieces. For the traditional ridged appearance, gently roll each piece over the tines of a fork, pressing lightly with your thumb to create an indentation on one side and ridges on the other.
4. Cook the gnocchi
   Bring a large pot of salted water to a boil. Working in batches, add the gnocchi to the water and cook until they float to the surface, about 2-3 minutes. Using a slotted spoon, transfer the cooked gnocchi to a plate lined with paper towels to drain.
5. Prepare the sauce
   While the gnocchi are cooking, melt the butter in a large skillet over medium heat. Once it begins to foam, add the sage leaves and cook until the butter turns golden brown and smells nutty, about 3-4 minutes. Remove the sage leaves and set them aside for garnish.
6. Finish the dish
   Add the cooked gnocchi to the brown butter sauce and toss gently to coat. Cook for an additional 1-2 minutes until the gnocchi are lightly crisp on the outside. Transfer to serving plates, garnish with the fried sage leaves and grated Parmesan cheese, and drizzle with olive oil. Serve immediately.