SWEET POTATO GNOCCHI WITH SAGE BUTTER

Sweet Potato Gnocchi with Sage Butter image

Yield serves 4

Number Of Ingredients 8

1 pound sweet potatoes
2 tablespoons freshly grated Parmesan cheese, plus more for serving
1/8 teaspoon ground nutmeg
About 1 1/4 cups all-purpose flour, plus more for rolling
4 tablespoons (1/2 stick) unsalted butter
2 garlic cloves, minced
1/4 cup chopped fresh sage
Salt and freshly ground black pepper

Steps:

Preheat the oven to 400°F.
Wrap the sweet potatoes in foil, place them directly on the oven rack, and bake for 30 minutes, or until they are tender when pierced with a skewer. Let the sweet potatoes cool slightly. Then peel them and pass them through a potato ricer into a large bowl (if you don't have a potato ricer, you can mash them with a fork). Let the sweet potato puree cool completely.
Stir the Parmesan cheese and nutmeg into the sweet potato puree. Mix in enough flour to form a firm, slightly elastic dough. Turn the dough out onto a lightly floured surface. Divide the dough into 4 equal portions. Using your hands, gently roll 1 portion on the work surface to form a 1/2-inch-thick rope. Cut it crosswise into 1/2-inch pieces. Roll each piece over the tines of a dinner fork to form grooves. Arrange the gnocchi in a single layer on a floured baking sheet. Repeat with the remaining 3 portions of dough.
Bring a large pot of salted water to a boil. Working in 2 batches, cook the gnocchi in the boiling water for 4 minutes, or until they float and are tender. Use a slotted spoon to transfer them to a platter.
Meanwhile, melt the butter in a small saucepan. Add the garlic and cook over medium-low heat for 5 minutes, or until the garlic is fragrant. Add the sage and cook for 2 minutes, until crisp. Sprinkle with salt and pepper.
Spoon the butter sauce over the gnocchi, sprinkle with Parmesan cheese, and serve.