sweet potato gnocchi

Sweet Potato Gnocchi w/ Brown Butter Sage Sauce
Adapted from multiple sources; serves 4-6

ingredients
1 1/4 lb russet potatoes (~2 medium)
1 lb sweet potato (1 large)
1 large egg
1/2 t salt
1/2 t fresh grated nutmeg
1/3 c grated Parmigiano-Reggiano (plus more for serving)
1 1/2 c ap flour (plus more for dusting)
4 T unsalted butter (1/2 stick)
10 small fresh sage leaves
fresh ground black pepper

special equipment: potato masher, ricer, or food mill

instructions

  1. Preheat oven to 450 F.
  2. Pierce potatoes with fork, bake on sheet pan for about 1 hour. Cool slightly, then peel and use special equipment above to mash. Let cool completely on sheet pan.
  3. Lightly flour clean surface. Beat together egg, salt, nutmeg, and 1/2 t pepper in small bowl.  Gather cooled potatoes into a mound on lightly floured surface. Make a well in the middle and add egg mixture. Knead into potatoes (will be very sticky). Knead in cheese and 1 cup of flour, adding more as necessary, until mixture forms a smooth but slightly sticky dough. Dust top lightly with flour.
  4. Cut dough into 6 pieces. Roll each piece out into a 1/2" thick rope and cut rope into 1/2" long pieces. (Will have to continuously dust surface to keep from sticking). Place cut gnocchi on sheet of parchment paper.
  5. Repeat with remaining 5 pieces. Meanwhile, bring water to boil in large pot.
  6. Cook gnocchi in 2-3 batches. Cook about 3 minutes, or until gnocchi rise to the surface. Transfer to plate with slotted spoon.
  7. Meanwhile, heat butter and sage leaves in a medium skillet. Let butter cook about 3 minutes, until fragrant and nutty. Once gnocchi is finished cooking (all batches), add all to the skillet and mix into the butter sauce.
  8. Sprinkle gnocchi with fresh parmigiano-reggiano cheese and fresh cracked pepper.

Gnocchi variation: Russet potato - Use all russet potatoes (2 lbs); Carrot-Potato - use 2 lbs russet potatoes and 1/2 c carrot puree and ~2 T more flour

Sauce variation: Parmigiano-Reggiano cream sauce - simmer 3/4 c heavy cream for 2 minutes. add gnocchi and 1/4 c P-R cheese and cook until cheese is melted, about 1 minutes.