With crispy sage and brown butter, this sweet potato gnocchi has the flavors of fall. Roasting the potatoes helps keeps it pillowy and light.
2 medium sweet potatoes (about 2 pounds)
2/3 cup ricotta cheese, drained
1 egg yolk
1/3 cup Parmesan, grated, plus more for serving
1 teaspoon kosher salt plus more for serving
1/2 teaspoon black pepper plus more for serving
1–1/4 to 1-1/2 cups all-purpose flour plus more for dusting
1/2 cup (1 stick) unsalted butter
1/2 cup fresh sage leaves
Preheat the oven to 375 degrees F.
Pierce the sweet potatoes with a fork and roast on a sheet pan until tender, about 1 hour. When the potatoes are cool enough to handle, halve them, scoop out the flesh and feed through a potato ricer or food mill into a large bowl.
Stir in the ricotta, egg yolk, Parmesan, salt and pepper. Fold in 1 cup flour, and add the rest of the flour in small amounts until you have a workable dough that is barely sticky. You may not need all the flour.
On a lightly floured worksurface take a handful of dough and roll it into a 1/2-inch thick rope. Cut the rope into 1-inch pieces and roll down the tines of the back of a fork. Transfer the gnocchi to a flour-dusted sheet pan.
In a large skillet, melt the butter over medium high heat. When the butter starts to turn brown and smells nutty, fry the sage leaves until crisp, about 20 seconds. Remove the sage from the butter and take the skillet off the heat when the butter is golden brown.
Bring a large pot of salted water to a boil. Cook a quarter of the gnocchi for about 3 minutes until they float to the top. Use a slotted spoon transfer to a bowl and cook the remaining gnocchi.
Return the brown butter to medium heat and gently toss the gnocchi in the butter until they are browned at the edges. Serve topped with sage and Parmesan.