Sweet Potato Gnocchi

Roast and mash the sweet potatoes

1. Heat oven to 425°F. Line a baking sheet with parchment if you want easy cleanup.
2. Halve sweet potatoes lengthwise and place cut-side down on the baking sheet. Roast until very tender and the skins look a little puffed, 30 to 40 minutes depending on size.
3. Let cool just enough to handle, then scoop flesh into a bowl. Mash well with a fork, or run through a ricer for the smoothest gnocchi. For faster moisture evaporation, spread the mash in a thin layer and let it sit 5 minutes to steam off extra moisture.

Make the dough

1. Add egg yolk, ricotta (if using), salt, pepper, and nutmeg to the sweet potato. Stir until combined.
2. Sprinkle in flour and mix gently until a soft dough forms. It should be slightly tacky but not wet. If it’s sticking to everything, add flour 1 tablespoon at a time.
3. Turn dough onto a lightly floured surface and knead very briefly, about 10 to 15 seconds, just to bring it together. Don’t overwork it.

Shape the gnocchi

1. Divide dough into 4 pieces. Roll each piece into a rope about 3/4 inch thick, dusting lightly with flour as needed.
2. Cut into 3/4 inch pieces. If you want ridges, roll each piece over the tines of a fork using your thumb (or use a gnocchi board). Totally optional, but it helps sauce cling.

Boil the gnocchi

1. Bring a large pot of water to a gentle boil and salt it generously.
2. Add gnocchi in batches. Stir once so they don’t stick. When they float, cook 30 to 60 seconds more, then scoop out with a slotted spoon onto a parchment-dusted tray (best if you’re pan-crisping). If you use a colander, toss with a tiny bit of butter or oil if they’ll sit longer than a minute or two.

Make the sauce and crisp (optional but highly encouraged)

1. In a large skillet over medium heat, melt butter. Add sage leaves and cook, swirling often, until the butter smells nutty and turns golden brown, 2 to 4 minutes. Watch closely so it doesn’t burn.
2. Add garlic if using and cook 15 seconds.
3. Add drained gnocchi to the skillet and toss. For crispy edges, let them sit 1 to 2 minutes before tossing again, then repeat until lightly browned in spots, 4 to 6 minutes total.
4. Turn off heat. Add Parmesan and a squeeze of lemon juice if using. Taste and season with salt and pepper.
5. Serve right away with extra Parmesan and a few crispy sage leaves on top.