Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter

Cook Time: 15 min
Level: Intermediate
Yield: 6 to 8 servings (about 105 gnocchi)

Ingredients
For the Gnocchi:

* 2 pounds sweet potatoes
* 2/3 cup whole milk ricotta cheese
* 1 1/2 teaspoons salt
* 1 teaspoon ground cinnamon
* 1/4 teaspoon freshly ground black pepper
* 1 1/4 cups all-purpose flour, plus 1/3 cup for the work surface

For the Maple Cinnamon Sage Brown Butter:

* 1/2 cup unsalted butter (1 stick)
* 20 fresh sage leaves
* 1 teaspoon ground cinnamon
* 2 tablespoons maple syrup
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper

Directions

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.