Sweet Potato Gnocchi with Sage Brown Butter

Prepare the Potatoes: Once baked, let the sweet potatoes cool slightly. Cut them into chunks and process them through a potato ricer into a large mixing bowl.

Make the Dough: Weigh the riced sweet potatoes and then mix in the flour, egg, sea salt, and ground nutmeg (see note below). Knead gently to form a dough, then divide the dough into four equal sections. (Extra flour can be used here or during shaping if the dough is too sticky).

Shape the Gnocchi: Roll each section into a long rope, about 1 inch in diameter, then cut each rope into 1-inch pieces. Roll the pieces down a gnocchi board or fork tines to shape them, then place them on a floured sheet pan.

Boil the Gnocchi: Bring 4 quarts of water to a boil over medium heat and add 1 tablespoon of salt. Add the gnocchi to the boiling water and cook for 1–3 minutes, until they float to the top, then drain. (Gnocchi will get mushy if it’s overcooked, so once they all float, you can drain the water).

Make Brown Butter Sauce: Melt the butter in a skillet over medium-low heat until it foams, and then starts to become golden brown Add the sage leaves and cook for about a minute until the butter is a deep golden brown.

Combine and Serve: Add the cooked gnocchi to the skillet with the butter sauce and sprinkle it with the cayenne. Toss gently to combine, then sprinkle with pecorino romano cheese and serve.