Sweet Potato Gnocchi with Sage Walnut Brown Butter Sauce

Ingredients

• •2 medium sweet potatoes (about 1 pound), roasted and mashed
• •1 1/2 cups all-purpose flour, plus extra for dusting
• •1/2 teaspoon salt
• •1/4 teaspoon nutmeg
• •1 large egg
• •4 tablespoons unsalted butter
• •8 fresh sage leaves
• •1/3 cup chopped walnuts
• •1/4 cup grated Parmesan cheese
• •Salt and pepper to taste

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork and roast them on a baking sheet for about 45-50 minutes, or until tender. Let cool, then peel and mash until smooth.

2. 2

   In a large mixing bowl, combine the mashed sweet potatoes, flour, salt, nutmeg, and egg. Mix until a soft dough forms. If the dough is too sticky, add a little more flour, 1 tablespoon at a time.

3. 3

   Transfer the dough to a floured surface and divide it into 4 portions. Roll each portion into a long rope, about 3/4 inch thick, and cut into 1-inch pieces. If desired, shape the gnocchi by rolling each piece over the back of a fork to create ridges.

4. 4

   Bring a large pot of salted water to a boil. Cook the gnocchi in batches, adding them to the boiling water and cooking until they float to the surface, about 2-3 minutes. Use a slotted spoon to transfer the cooked gnocchi to a plate.

5. 5

   In a large skillet, melt the butter over medium heat. Add the sage leaves and walnuts, cooking until the butter turns golden brown and fragrant, and the sage leaves become crispy, about 3-4 minutes. Stir occasionally to prevent burning.

6. 6

   Add the cooked gnocchi to the skillet and toss gently to coat in the brown butter sauce. Season with salt and pepper to taste.

7. 7

   Divide the gnocchi among plates and sprinkle with grated Parmesan cheese. Serve immediately and enjoy!