I never considered myself a fan of gnocchi until I had some at Andrew Michael. (If you haven’t been there, go immediately – the last time I encountered two dudes from Christan Brothers, they were trying to start a fight outside an MUS football game, so this was a welcome upgrade. That place is the shiz.)
Anyway, I can always get behind anything with brown butter, so I have no doubt this dish is fantastic.
- Bake the potatoes with skin on at 350 degrees until tender (takes about an hour)
- Peel sweet potatoes and mash. Let cool.
- Bring a large pot of salted water to a boil. Add ricotta and Parmesan cheese and blend.
- Add brown sugar, salt, and nutmeg. Mix in flour 1/4 cup at a time until a soft dough forms.
- Turn dough out onto a floured work surface and roll into a 1 inch diameter rope.
- Cut into 1 1/2 inch pieces and roll over the tines of a fork to indent.
- Boil gnocchi until tender, about 5-6 minutes. Shock in a ice bath.
- To finish, brown butter in a saute pan. Add sage, salt and pepper, and gnocchi. Continue to heat until gnocchi is heated through.