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.

Ricotta Cappuccino

Cook Time: 20 min
Level: Easy
Yield: 4 (1/2 cup servings)

Ingredients

* 1/2 cup sugar
* 1/2 vanilla bean
* 1 (15-ounce) container ricotta cheese
* 1/2 tablespoon instant espresso powder
* 1 (3-inch) biscotti, crushed
* Pinch ground cinnamon
* Pinch cocoa powder

Directions

Place the sugar in a food processor. Cut the vanilla bean open
lengthwise, scrape out the seeds, and place them in the food processor
with the sugar. Run the machine to make vanilla sugar.

Place the ricotta and espresso powder in the food processor. Blend for
1 minute. Stop the machine to scrape down the sides with a rubber
spatula. Blend for another minute. Spoon the mixture into 4 small
coffee mugs. Cover and refrigerate for at least 1 hour and up to 1
day.

To serve, top the ricotta cappuccino with crushed biscotti. Sprinkle
with cinnamon and cocoa powder.

Zeppole

Cook Time: 30 min
Level: Intermediate
Yield: 4 to 6 servings

Ingredients

* 1 vanilla bean
* 1/2 cup sugar, plus 3 tablespoons
* 2 tablespoons ground cinnamon
* 1 stick butter
* 1/4 teaspoon salt
* 1 cup water
* 1 cup all-purpose flour
* 4 eggs
* Olive oil, for frying

Directions

Cut open the vanilla bean lengthwise. Using the back of a knife,
scrape along the inside of the vanilla bean to collect the seeds.
Scrape vanilla bean seeds into a small bowl. Add the 1/2 cup sugar and
cinnamon and stir to combine. Set aside.

In a medium saucepan combine the butter, salt, 3 tablespoons of sugar,
and water over medium heat. Bring to a boil. Take pan off the heat and
stir in the flour. Return pan to the heat and stir continuously until
mixture forms a ball, about 3 to 5 minutes. Transfer the flour mixture
to a medium bowl. Using an electric hand mixer on low speed, add eggs,
1 at a time, incorporating each egg completely before adding the next.
Beat until smooth. If not frying immediately, cover with plastic wrap
and reserve in the refrigerator.

Meanwhile, pour enough oil into a large frying pan to reach a depth of
2 inches. Heat the oil over medium heat until a deep-fry thermometer
registers 375 degrees F.

Using a small ice-cream scooper or 2 small spoons, carefully drop
about a tablespoon of the dough into the hot olive oil, frying in
batches. Turn the zeppole once or twice, cooking until golden and
puffed up, about 5 minutes. Drain on paper towels. Toss with
cinnamon-sugar. Arrange on a platter and serve immediately.