Sweet Potato Gnocchi with Brown Butter and Sage

Ingredients for Sweet Potato Gnocchi with Brown Butter and Sage

• 900g red-skinned sweet potatoes (yams), rinsed, patted dry, pierced all over with fork

• 1 350g container fresh ricotta cheese, drained in sieve 2 hours 120g finely grated Parmesan cheese (about 90g )

• 2 tablespoons (packed) golden brown sugar

• 2 teaspoons plus 2 tablespoons salt

• 1/2 teaspoons freshly ground nutmeg

• 350g (about) plain flour

• 130g (2 sticks) unsalted butter

• 6 tablespoons chopped fresh sage plus whole leaves for garnish

Line large baking sheet with parchment paper. Place sweet potatoes on plate; microwave on high until tender, about 5 minutes per side. Cut in half and cool. Scrape sweet potato flesh into medium bowl and mash; transfer 350g to large bowl. Add ricotta cheese; blend well. Add Parmesan cheese, brown sugar, 2 teaspoons salt, and nutmeg; mash to blend. Mix in flour, about 60g at a time, until soft dough forms.

Turn dough out onto floured surface; divide into 6 equal pieces. 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. Cut each rope into 20 pieces. Roll each piece over tines of fork to indent. Transfer to 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. Transfer gnocchi to clean rimmed baking sheet. Cool completely. (Can be made 4 hours ahead. Let stand at room temperature.)

Preheat oven to 149°C. 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.

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

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

Divide gnocchi and sauce among shallow bowls. Garnish with sage leaves.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.