Sweet Potato Gnocchi with Sage Brown Butter and Toasted Hazelnuts

Ingredients

• •2 medium sweet potatoes, about 1 pound
• •1 1/2 cups all-purpose flour, plus extra for dusting
• •1/2 teaspoon salt
• •1 egg, lightly beaten
• •4 tablespoons unsalted butter
• •8-10 fresh sage leaves
• •1/4 cup toasted hazelnuts, chopped
• •1/4 cup grated Parmesan cheese, for serving
• •Salt, to taste
• •Ground black pepper, to taste

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork and place them on a baking sheet. Roast for about 45-50 minutes or until tender. Remove from the oven and allow them to cool slightly.

2. 2

   Peel the sweet potatoes and mash the flesh in a large bowl until smooth. Measure out 1 cup of mashed sweet potato and reserve the rest for another use.

3. 3

   Add the lightly beaten egg and 1/2 teaspoon of salt to the mashed sweet potato. Gradually mix in the flour, about 1/2 cup at a time, until a soft dough forms. The dough should be slightly sticky but manageable.

4. 4

   Lightly flour a clean surface and divide the dough into 4 portions. Roll each portion into a long rope about 3/4 inch in diameter. Cut the ropes into 1-inch pieces to form the gnocchi.

5. 5

   Bring a large pot of salted water to a boil. Working in batches, gently drop the gnocchi into the boiling water and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside on a plate.

6. 6

   In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and has a nutty aroma, about 3-4 minutes. Remove the skillet from heat.

7. 7

   Add the cooked gnocchi to the skillet with the sage brown butter. Toss gently to coat the gnocchi evenly in the butter.

8. 8

   Sprinkle the toasted hazelnuts over the gnocchi and season with salt and freshly ground black pepper to taste.

9. 9

   Serve the gnocchi hot, topped with grated Parmesan cheese, and enjoy immediately.