Sweet Potato Gnocchi with Brown Butter Sauce

Preheat the oven to 450 degrees. Pierce the baking and sweet potatoes all over with a fork, and then bake, covered, in a 9×13″ baking dish for 45 minutes to an hour.

Cool the potatoes before peeling. Once peeled, put the potatoes through a potato ricer.

Put a large pot of salted water on the stove and bring it to a rolling boil.

In a medium bowl, beat together the nutmeg, egg, salt, and pepper. Make a well in the center of the potatoes and pour in the egg mixture. Knead into the potatoes. Add in the cheese and 2 cups of flour, adding additional flour as necessary. Turn out onto a floured surface and knead lightly just until smooth.

Divide the dough into 16 pieces. Roll each piece to about 1/2″ thick, and then cut each piece into 1/2 to 1″ pieces. I’m not gonna lie, this part takes a while. But it’s so, so worth it.

Use the back of a fork to press against each piece to form ridges on the gnocchi. Move to baking sheets covered with parchment paper to get ready for boiling.

Add the gnocchi a few at a time to the pot of boiling water, stirring occasionally. Cook for about 3 minutes until they float. Using a slotted spoon, move them to a paper towel to dry, and then move them back to the baking sheets. At this point, you can freeze the gnocchi (first in one layer on the baking sheet, then you can transfer them to a resealable bag). Do not thaw before cooking.

For the ones you want to cook, first brown the butter in a saucepan: heat the butter and olive oil in a skillet with a sprinkling of salt and cook until browned, about 1 to 2 minutes. Then, add in the gnocchi and cook until golden brown, turning occasionally.