Ingredients

The following ingredients have 2 Servings
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Instruction

  • <p><strong>Make the gnocchi:</strong></p> <p>Pierce the sweet potato all over with a fork, wrap in a damp paper towel, and microwave on high until it is very soft, 12 to 13 minutes.</p> <p>When the sweet potato is cool enough to handle, peel it and mash the flesh with a potato masher or ricer in a medium bowl until smooth. Stir in the ricotta, pepper, and 1 teaspoon salt, then scatter the flour into the mixture. Mix with a fork until a doughy mixture forms that’s loose and shaggy but doesn’t stick to the sides of the bowl; if necessary, add more flour, 1 tablespoon at a time.</p> <p>In a large pasta pot, bring about 3.5 litres of water to a boil over high heat and salt it until it tastes good.</p> <p>Flour your work surface and dump the dough onto it. Flour your hands and gently knead the dough 10 times – by folding the dough in half, pressing gently with the heel of your hand, and turning it 90 degrees each time – until it is no longer sticky. Add sprinkles of flour when necessary, but the less flour you use, the more tender the gnocchi will be.</p> <p>Divide the dough into 3 equal pieces and gently roll them into balls. On a floured surface, using your hands, roll one ball of dough into a 12-inch-long, 1-inch-thick log. Use a paring knife to cut the dough crosswise into twelve 1-inch pieces. Repeat with the remaining dough balls to form about 36 gnocchi.</p> <p>Drop the gnocchi into the boiling water, stirring after about 1 minute to ensure they aren’t sticking to the bottom of the pot, and cook until they float to the surface for a few seconds and are tender-firm, 4 to 5 minutes.</p> <p><strong>Meanwhile, make the sauce: </strong></p> <p>While the gnocchi are cooking, in a large pan, melt the butter over medium heat. When the foam subsides, add the sage and cook until the sage is crispy and the butter is browned, about 3 minutes.</p> <p>Drain the gnocchi (don’t rinse it) and add it to the skillet. Toss to coat in the butter, add the Parm, and season to taste with salt and pepper.</p> <p>Divide among bowls and garnish with more Parm.</p> <p><strong>Cook&#039;s note: </strong>Gnocchi dough doesn’t have to give you nightmares. The texture you want is like softened cookie dough. So if your dough is too sticky, add a little flour at a time, but don’t knead it too hard – that will make the gnocchi tough little cookies.</p>