Ingredients:

  • 2 lbs sweet potatoes, peeled and cubed
  • 1 tbsp olive oil
  • 1.5 cups all-purpose flour
  • 1 tsp fine sea salt
  • 1/4 tsp ground nutmeg
  • 1/2 tsp black pepper
  • 6 tbsp unsalted butter
  • 15 fresh sage leaves
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup reserved pasta water
  • 1 tbsp fresh lemon juice

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with a drizzle of oil and roast for 25-30 minutes until tender and caramelized.
  2. While still hot, pass the roasted potatoes through a ricer or mash until velvety smooth. Spread the puree on a plate to allow remaining steam to escape.
  3. In a large bowl, combine the cooled potato puree, salt, nutmeg, and pepper.
  4. Gradually fold in the flour using a spatula. Stop mixing as soon as a soft, slightly tacky dough forms to avoid over-mixing.
  5. Divide the dough into four portions. On a floured surface, roll each piece into a rope about 1/2 inch thick.
  6. Cut the ropes into 1-inch nuggets and gently press each with a fork to create ridges.
  7. Drop gnocchi into a pot of salted, boiling water. Remove with a slotted spoon 30 seconds after they rise to the surface.
  8. Melt butter in a skillet over medium heat until it foams and turns a nutty mahogany color. Add sage leaves and fry until crisp.
  9. Add boiled gnocchi to the pan and sear until golden brown on both sides.
  10. Stir in lemon juice and Parmesan, adding reserved pasta water to emulsify into a glossy sauce.