Sweet Potato Gnocchi with Sage Brown Butter and Lemon Ricotta
1 pound (2 medium) sweet potatoes
½ cup ricotta
2 cups all purpose flour
You’ll need a little more for rolling out
1 tablespoon kosher salt
½ teaspoon freshly ground black pepper
4 ounces (1 stick) unsalted butter
1/2 a sliced onion.
2 garlic cloves, peeled and diced
2 thyme sprigs (just the leaves )
1 sage leaf
½ cup ricotta
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon minced sage
- Preheat the oven to 350º. Wrap each sweet potato in foil and place on a baking sheet. Roast until tender, 1 hour.
- Meanwhile, make the lemon ricotta: In a medium bowl, whisk all of the lemon ricotta ingredients together until smooth.
- Let cool slightly, then peel each sweet potato and put through a strainer or just mix together well. Put mixture into a large bowl. Add the ricotta, eggs, flour, salt and pepper,
and stir with a wooden spoon until a dough forms.
- Transfer to a floured table surface and knead until smooth. Your dough will be soft. Cut the dough into 4 pieces and roll each into a long rope, ½ inch thick. Using a bench scraper or paring knife, cut the gnocchi into ½-inch pieces.
- Bring a pot of salted water to a boil. Once boiling, heat the butter with the sliced onion, garlic, thyme and sage in a large skillet over medium-high heat. Cook, stirring occasionally until the butter has browned, 4 to 5 minutes. After 2 minutes of cooking the butter, drop the gnocchi into the boiling water and cook until they float.
- Using a slotted spoon, transfer the gnocchi to the pan of brown butter and cook, until lightly browned, 2 to 3 minutes. Remove from the heat and season with salt and pepper. Divide between plates and top each with a dollop of the lemon ricotta, and crispy pancetta.