Sweet Potato Gnocchi with Brussels Sprouts and Sage Brown Butter

Sweet Potato Gnocchi with Brussels Sprouts and Sage Brown Butter

• 1 /2 lb brussels sprouts, cut in half

• Olive oil

• 2 cups cooked sweet potato (from about 2 medium sweet potatoes)

• 1/2 cup well drained ricotta

• 1 egg

• 2 - 3 cups flour

• 1/4 cup Parmesan cheese

• salt and pepper

• 8 Tbs. unsalted butter

• Fresh sage

Preheat oven to 425°F.

Toss the Brussels sprouts with a drizzle of olive oil and salt and pepper and roast for 20 to 22 minutes or until fork tender. Set aside.

In a large bowl combine the sweet potato, ricotta, egg, 2 cups of flour, Parmesan cheese and large pinch of salt and pepper. Mix well adding more flour 1/4 cup at a time until dough comes together and is almost dry to the touch.

Divide the dough into 4 pieces. Roll out each piece into a long rope 1 “ in thickness and cut with a knife or bench scrapper into bite sized pieces. Place on a sheet tray dusted with flour. Repeat with remaining dough. Store the gnocchi in the fridge while you brown the butter.

Place the butter in a small pan over medium heat and cook barely golden brown. Add a leaf or two of fresh sage and continue cooking until the butter is golden brown and smells nutty. Remove from heat.

Cook the gnocchi in a large pot of boiling salted water. Strain and (optional) working in batches fry the gnocchi in the a couple tablespoons of brown butter to get the gnocchi crispy. Place in large bowl. Return the gnocchi back to the pan and toss with Brussels sprouts. Drizzle with remaining brown butter. Serve topped with fresh sage and Parmesan cheese.