Cold Night.  Wine is breathing.  Time to make some Gnocchi.  Loving this Sweet Potato variety which pairs so nicely with the brown butter sage sauce.


2 1-lb Sweet Potatoes (pierced all over with fork)

1 12-oz container ricotta, drained in sieve for 2 hours.

1 Cup Finely grated parmesan cheese

2 TBSP salt

2 TBSP Brown Sugar

1/2 tsp ground nutmeg

2 3/4 cups all purpose flour

1 cup unsalted butter

6 TBSP. Chopped Fresh Sage.

Line large baking sheet with parchment paper.  Place sweet potatoes on plate and microwave 5 minutes on each side or until soft.  Cut in 1/2 and cool then scoop out flesh into a bowl.  Transfer 3 cups to larger bowl, add ricotta and blend well.  Add cheese, brown sugar, salt, and nutmeg and mash.  Mix in flour 1/2 cup at a time until a soft dough forms.

Turn dough onto floured surface, divide into 6 parts.  Roll between palms and form a 2- inch long rope about 1 inch in diameter.  Cut into 20 pieces or ~ 1 inch sections.  

Bring Large pot of water to boil with salt.  Work in batches and boil gnocchi about 5-6 minutes or until tender.  Let cool on surface and continue until all gnocchi is cooked.

Over the stove top place the butter in a saucepan and cook over medium heat until butter solids have browned.  Swirl pan occasionally- about 5 minutes.

Add chopped save and turn off heat.  Season generously with salt and pepper.

Sautee Gnocchi in butter sauce about 5 minutes until golden.  Garnish with fresh sauce and shredded parmesan cheese.  

If you make a smaller batch you can freeze the cooked gnocchi at this point.