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 teaspoon salt
• •1/4 teaspoon ground nutmeg
• •1/2 cup unsalted butter
• •10 fresh sage leaves
• •1/4 cup toasted hazelnuts, roughly chopped
• •1/4 cup grated Parmesan cheese (optional)
• •Salt to taste
• •Freshly ground black pepper to taste

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork and place them on a baking sheet. Roast for 45-50 minutes, or until tender when pierced with a knife. Allow them to cool slightly, then peel and mash until smooth.

2. 2

   In a large mixing bowl, combine the mashed sweet potatoes, flour, salt, and nutmeg. Mix until a soft dough forms. If the dough is too sticky, add a little more flour, one tablespoon at a time, but avoid over-flouring to keep the gnocchi light.

3. 3

   Dust a clean surface with flour and divide the dough into 4 portions. Roll each portion into a long rope about 3/4-inch thick. Cut the ropes into 1-inch pieces. For a classic gnocchi shape, roll each piece over the back of a fork to create ridges, or leave them plain.

4. 4

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

5. 5

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

6. 6

   Gently toss the cooked gnocchi in the sage brown butter until evenly coated. Season with salt and freshly ground black pepper to taste.

7. 7

   Transfer the gnocchi to serving plates. Sprinkle with the toasted hazelnuts and, if desired, grated Parmesan cheese. Serve immediately and enjoy your Sweet Potato Gnocchi with Sage Brown Butter and Toasted Hazelnuts.