Categories: Pasta
Ingredients
- For the Gnocchi:
- 1 lb. sweet potato
- 1/3 cup ricotta
- 1/2 tsp black pepper
- Kosher salt
- 3/4 cup all-purpose flour, plus more if necessary
- For the Sauce:
- 1 stick unsalted butter
- 1/4 cup torn fresh sage leaves
- 1/2 cup finely grated Parmigiano-Reggiano, plus more for garnish
- Kosher salt and black pepper
Directions
-
Make the gnocchi: Pierce the sweet potato all over with a fork, wrap in a damp paper towel and microwave on HIGH until it is very soft, 12 to 13 minutes.
-
When the sweet potato is cool enough to handle, peel it and mash the flesh with a potato masher or rice in a medium bowl until smooth. Stir in the ricotta, pepper and 1 tsp salt, then scatter the flour into the mixture. MIx with a fork until a doughy mixture forms that’s loosen and shaggy but doesn’t stick to the sides of the bowl; if necessary, add more flour, 1 tbsp at a time.
-
In a large pasta pot, bring a gallon of water to a boil over high heat and salt it until it tastes good.
-
Flour your work surface and dump the dough onto it. Flour your hands and gently knead the dough 10 times0—by folding the dough in half, pressing it gently with the heel of your hand, and turning it 90 degrees each time—until it is no longer sticky. Add sprinkles of flour when necessary, but the less flour you use, the more tender the gnocchi will be.
-
Divide the dough into 3 equal pieces and gently roll them into balls.. On a floured surface, using your hands, roll one ball of dough into a 12-inch-long, 1-inch-thick log. Use a paring knife to cut the dough crosswise into twelve 1-inch pieces. Repeat with the remaining dough balls to form about 36 gnocchi.
-
Drop the gnocchi into the boiling water, stirring after about 1 minutes to ensure they aren’t sticking to the bottom of the pot, and cook until they float to the surface for a few seconds and are tender-firm, 4 to 5 minutes.
-
Meanwhile, make the sauce: While the gnocchi are cooking, in a large skillet, melt the butter over medium heat. When the foam subsides, add the sage and cook until the sage is crispy and the butter is browned, about 3 minutes.
-
Drain the gnocchi and add it to the skillet. Toss to coat in the butter, add the Parm and season to taste with salt and pepper.
-
Divide among bowls and garnish with more Parm.