Sweet Potato Gnocchi with Cinnamon Brown Butter Sauce
2 large sweet potatoes, scrubbed and dried
1 12-ounce container ricotta cheese, drained well
1 cup finely grated Parmesan cheese
¼ cup brown sugar, packed
2 teaspoons salt
1/2 teaspoon freshly ground nutmeg
3 cups all-purpose flour
1 cup unsalted butter
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
Spoon the ricotta cheese into a colander or sieve to allow the excess water to drain completely (about an hour).
Pierce the sweet potatoes with a fork and on place on a microwave-safe plate. Microwave on high until tender, about 8 minutes. Then slice the potatoes in half and allow to rest until cool enough to handle. Scoop out the flesh into a medium-sized mixing bowl and mash with a fork.
Add the drained ricotta, Parmesan cheese, brown sugar, salt, and nutmeg to the potatoes and combine well. Mix in the flour ½ cup at a time and mix just until a soft dough forms, reserving about ¼ cup of flour.
Sprinkle a clean work surface with the reserved flour. Turn dough out onto floured surface and divide into 6 equal pieces. Roll the divided pieces to shape each piece into a rope about 18 inches long and 1 inch in thickness. (Use more flour to prevent sticking, if needed.) Cut each rope into 20 bite-sized pieces and press each piece lightly with a fork.
Bring a large pot of liberally salted water to boil. Boil small batches of the gnocchi at a time until tender, about 5 minutes. Using a slotted spoon, remove the gnocchi from the water and place on a baking sheet lined with parchment paper. Allow to cool completely.
When ready to finish the dish, melt the butter in a large saucepan over medium-high heat, stirring until the butter browns, about 5 minutes. Reduce heat to low. Add the tablespoon of brown sugar and ½ teaspoon of ground cinnamon to the pan. Add the cooled gnocchi to the pan and cook for a few minutes on each side to reheat and become infused with the browned cinnamon butter.
Transfer the gnocchi into a large bowl and serve.
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