For the Gnocchi:
1 cup whole milk ricotta
1 cup sweet potato, peeled, roughly chopped and cooked
2 cups Parmigiano Reggiano
1 1/2 cups all-purpose flour, plus more for rolling
1 teaspoon nutmeg
Making the Gnocchi:
See Recipe Here
For the Sauce:
1 cup (2 sticks) unsalted butter
6 tablespoons chopped fresh sage leaves
Melt butter in heavy large saucepan over medium-high heat. Cook until butter solids are brown and have a toasty aroma, swirling pan occasionally, about 3 to 5 minutes. Add chopped sage (careful, mixture will bubble up). Turn off heat. Season sage butter generously with salt and pepper.
Add the warm gnocchi and gently toss to coat.
Finish with freshly grated Parmigiano-Reggiano and serve!
© Giovanni Cucullo 2010