Sweet Potato Gnocchi

Ingredients

• 1 pound russet potatoes
• 1 pound sweet potatoes
• 1 egg
• 1/2 teaspoon grated nutmeg
• 1/3 cup grated parmigiano
• 2 cups all purpose flour
• 1/4 cup EVOO
• 8 leaves fresh sage
• 2 tablespoons unsalted butter
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

Cooking Directions

1. Making the Gnocchi
2. Preheat the oven to 450 degrees.
3. Pierce the russet and sweet potatoes all around with a fork and put them on a cookie sheet or roasting pan.
4. Roast the potatoes until they are knife tender, about 45 minutes.
5. Cool the potatoes and peel them when they are cool enough to handle.
6. Pass the russets and then the sweet potatoes through a ricer and spread them out in a thin layer on a baking sheet. Let them cool completely to dry out the riced potatoes.
7. In a bowl beat together the egg, nutmeg, salt and pepper.
8. Lightly flour a work surface.
9. Gather the riced potatoes on the work surface and form a well in the middle.
10. Pour the egg mixture in the well and gently knead it into the potatoes.
11. Sprinkle the mixture with the grated parmigiano and 1 1/2 cups flour and gently knead them into the potatoes. Add more flour if necessary to get a sticky, cohesive dough.
12. Cut the dough into 6 pieces.
13. On a well floured board roll each piece into a rope a half-inch in diameter.
14. Cut each rope into 2 inch pieces. Make sure to flour the cut pieces well so they do not stick together.
15. Turn a fork over on the work surface and with your thumb or finger lightly press each piece over the fork tines and roll them off the fork. You want to create ridges on one side and a little concave well on the other side. Flour each piece well.
16. Place of a kitchen towel on a baking sheet and lay out the gnocchi. Be sure they do not touch.
17. Put on a large pot of well-salted water to boil as you make the sage butter sauce.
18. Making the Sage Butter Sauce
19. Heat the EVOO in a heavy sauté pan and when it ripples add the sage leaves. Cook the leaves until they turn dark green.
20. Melt in the butter. (For a nuttier sauce cook over medium heat until the butter turns golden brown.)
21. Turn off the heat.
22. Putting the Dish Together
23. When the water boils, add the gnocchi a few at a time.
24. Stir them gently so they do not stick.
25. Heat the sage butter sauce over medium heat.
26. When the gnocchi float to the top of the pot let them cook for 30 seconds more.
27. Using a slotted spoon or strainer lift out the gnocchi and put them directly in the pan with the sage butter sauce. (Do not worry if some of the cooking water ends up in the sauce as you add the gnocchi.)
28. Gently toss the gnocchi to completely coat with the sauce.
29. Serve on a platter or bowl topped with grated parmigiano.
30. Serve immediately.