Sweet Potato Gnocchi with Brown Butter and Sage

Preheat oven to 350°F. Pierce each potato with a fork several times and place all potatoes on a cookie sheet. Bake for about 1 hour or until soft and cooked through. Once cool, slice each potato open and scoop out the flesh into a large bowl.

Add the egg and the flour, one cup at a time. Add the chopped sage leaves and Parmesan cheese. Mix well until dough becomes a ball. It should be moist but not stick too much to your fingers. If it’s too wet, add more flour.

Turn dough out on a floured surface and knead for at least 5 minutes. Cut dough into 8 pieces and work each piece into a long 1″ snake. Cut the snake into 1″ pieces of dough and set aside on a cookie sheet. Continue this process until all dough is cut into small pieces.

Bring a large pot of water to boil. Working in batches, boil the gnocchi until they float (5-7 minutes).

Heat a skillet over medium high heat. Add the butter and stir until melted. Once butter begins to turn a light golden brown color (about 2 minutes), add the whole sage leaves and turn down the heat to low. Cook for another minute. Turn heat back up to medium high and add gnocchi. Toss to coat and cook for another 5-7 minutes until gnocchi is golden brown on at least one side.

Top with fresh Parmesan and serve hot.