Sweet Potato Gnocchi with Fried Sage

slightly adapted from Gourmet

I found this recipe awhile ago and knew it would be perfect for my little gal who loves all things pasta and sweet potato. Homemade gnocchi does take more time, but I chose to freeze half of it so later on we can enjoy the fruits of our labors without all the labor...


Ingredients

1 1/4 lb russet (baking potatoes)
1 (3/4-lb) sweet potato
1 large egg
1/2 teaspoon ground nutmeg
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/3 cup grated Parmigiano-Reggiano plus more for serving
1 1/2 to 2 cups all-purpose flour, plus more for dusting
1/4 cup extra-virgin olive oil
1 cup sage leaves (from 1 bunch)
1-2 Tbsp. unsalted butter

Directions

Make gnocchi:

1. Preheat oven to 450°F with rack in middle.  Pierce russet and sweet potatoes in several places with a fork, then bake in a 4-sided sheet pan until just tender, 45 minutes to 1 hour.

2. Cool potatoes slightly, then peel (can use fork and knife-skin will come off easily) and force through ricer into sheet pan, spreading in an even layer. Cool potatoes completely. (I didn't have a ricer- I just mashed them up really well)

3. Lightly flour 2 or 3 large baking sheets or line with parchment paper.

4. Beat together egg, nutmeg, salt, and pepper in a small bowl. Gather potatoes into a mound on the sheet pan and form a well in the center. Pour the egg mixture into the well, then knead into potatoes. Knead in cheese and 1 1/2 cups flour, adding more flour as necessary, until mixture forms a smooth but slightly sticky dough. Dust top lightly with flour.

5. Cut dough into 5-6 pieces. Form 1 piece of dough into a 1/2-inch-thick rope on a lightly floured surface. Cut rope into 1/2-inch pieces. Gently roll each piece into a ball and lightly dust with flour.

Repeat with remaining  pieces of dough. (I just estimated- just eyeball it to the size gnocchi you desire)

6. Use the tines of the fork to make an imprint on 1 side of each gnocchi. Transfer formed gnocchi to prepared baking sheets. (*to freeze see note below)

Sage leaves & Sauce

1. Heat oil in a 12-inch heavy skillet over medium heat until it shimmers.  Fry sage leaves in 2-3 batches, stirring, until they turn just a shade lighter and crisp (they will continue to crisp as they cool), about 30 seconds per batch. Transfer to paper towels to drain. Season lightly with salt.

2. Add butter to oil in skillet with 1/2 tsp salt and cook until golden-brown, 1 to 2 minutes. Remove from heat.

Cook gnocchi:

  Add half of gnocchi to a pasta pot of well-salted boiling water and stir. Cook until they float to surface, about 3 minutes.  Transfer with a slotted spoon to skillet with butter sauce. Cook remaining gnocchi in same manner, transferring to skillet as cooked.

Serve sprinkled with fried sage  and grated cheese.

{To freeze gnocchi- transfer baking sheet of uncooked, formed gnocchi to freezer. Once gnocchi have frozen you can place in a plastic bag and freeze up to a month. Do not thaw before cooking.)