Sweet Potato Gnudi With Sage Butter

Ingredients

• Servings: 8
• 2 sweet potatoes
• 2 egg yolks
• 1 cup ricotta cheese
• 3/4 cup finely shredded parmigiano-reggiano cheese
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon ground nutmeg
• 1/4 cup all-purpose flour, or more as needed
• 1/4 cup semolina flour, or as needed
• 1/2 cup unsalted butter
• 10 whole fresh sage leaves
• 1 tablespoon chopped fresh sage leaves
• 2 tablespoons shredded parmigiano-reggiano cheese, or to taste

Recipe

Cook Time: 40 mins Ready Time: 3 hrs 10 mins


• preheat oven to 400 degrees f (200 degrees c).
• roast sweet potatoes in the preheated oven until tender, about 1 hour; set aside until cool enough to handle.
• halve cooled sweet potatoes lengthwise and scoop the flesh from the peels. discard potato peels. mash the sweet potato flesh on a work surface and allow to rest for at least 30 minutes to cool and release moisture.
• transfer mashed sweet potatoes to a bowl and mix with egg yolks, ricotta cheese, and 3/4 cup parmigiano-reggiano cheese. stir in salt, black pepper, and nutmeg. add flour gradually to the sweet potato mixture until the dough holds together.
• scoop dough by teaspoonful and roll into marble-size balls. sprinkle a baking sheet generously with semolina flour and place gnudi onto the prepared baking sheet. refrigerate at least 1 hour or overnight for best texture.
• bring a large pot of salted water to a boil. reduce heat to low and let the water simmer. gently drop gnudi, about 12 at a time, into the simmering water and cook until they rise to the surface, about 4 minutes. simmer for 4 more minutes and remove with a slotted spoon. keep boiled gnudi warm while you finish cooking remaining batches.
• melt butter in a large skillet over medium heat and cook whole sage leaves until they wilt and are beginning to brown, about 2 minutes; remove leaves. retain butter in skillet. stir chopped sage into the hot butter and cook until the butter begins to brown and give off a nutty fragrance, about 2 minutes. gently mix the gnudi into the butter and sage until gnudi are coated. garnish with whole sage leaves and sprinkle with 2 tablespoons parmigiano-reggiano cheese to serve.